A Picnic in a Bun

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


3 ears fresh corn or 1 1/2 cups frozen corn
1/2 teaspoon sea salt + 1 teaspoon
1 large or 2 medium tomatoes, seeded and chopped, about 1 1/2 cups
1/4 cup chopped fresh basil, lightly packed
2 tablespoons ranch dressing
2 tablespoons Grey Poupon Mild & Creamy Dijon mustard
4 slices smoked bacon, diced
1 cup chopped sweet onion
1 1/2 pounds ground beef sirloin
1/4 pound fresh Italian pork sausage
Freshly ground black pepper, about 1/4 to 1/2 teaspoon
Vegetable oil for grill
6 slices cheddar cheese, deli sliced
Softened unsalted butter for buns
6 Kaiser hamburger buns
Leaf lettuce leaves
Kettle Brand Krinkle Cut Chips–Salt & Fresh Gound Pepper



Heat grill to medium high heat. If using fresh corn, cut kernels from cobs into a small saucepan. Add just enough water to cover corn and add 1/2 teaspoon sea salt. Bring to boil on top of grill. (Do the same with frozen corn.) Simmer and cook until tender, crisp, about 3 minutes. Drain and cool. Meanwhile, chop tomatoes and basil. Mix with cooled corn. Combine ranch dressing and Grey Poupon Mild & Creamy Dijon mustard. Add to corn mixture and set aside. Heat frying pan on grill. Cook bacon slightly and add the onion. Continue cooking until onion softens, about 5 minutes. Remove from heat and allow to cool. Combine ground sirloin, Italian sausage, 1 teaspoon sea salt and freshly ground black pepper. When bacon mixture has cooled, add to ground meat mixture. Form into 12 thin patties. On 6 of the patties, put a generous spoonful of the corn mixture. Cover each with a remaining patty and seal at edges. Cook burgers on grill that has been brushed with vegetable oil until done, about 15 minutes. Remove burgers from grill on to a cookie sheet. Working quickly, place a generous scoop of corn mixture, about 1/4 cup, on top of each burger. Top with a slice of cheddar cheese. Return burgers to grill. Place buttered buns on outside edge of grill. Close grill lid for about 1-2 minutes or until cheese melts and buns are lightly toasted. Remove burgers and buns from grill. Place a burger on the bottom of a bun that has been covered with 2-3 lettuce leaves. Layer several Kettle Chips on top of corn relish and cheese, about 5 or 6 chips. Top with another lettuce leaf or two and cover with top of bun. Serve immediately.