All American Deli Burger

Pairs well with:


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


Blue Cheese Dressing
16 ounces sour cream
6.25 ounces  “smooth and creamy” blue cheese
1/4 cup diced Vidalia onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
1 pound ground chuck
1 pound ground sirloin
1/2 teaspoon Chinese mustard powder
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 teaspoons salt
1 teaspoon pepper
1/4 cup ketchup
2 tablespoons 2% milk
Vegetable oil, for brushing on the grill rack
6 slices deli Black Forest ham
6 slices deli turkey breast
2 hard boiled eggs sliced lengthwise in an egg slicer
12 dill pickle chips
6 (4 ½ inch) soft Kaiser Rolls, split
12 6 inch party picks



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the blue cheese dressing, combine the sour cream, blue cheese, onion, garlic powder, salt, pepper and heavy cream in a medium bowl. Mix thoroughly with a fork. Refrigerate until serving. To make the patties, combine the chuck sirloin, mustard powder, soy sauce, Worcestershire sauce, rice vinager, salt, pepper, ketchup and milk in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, place a patty, a generous portion of blue cheese dressing, 1 slice of ham, 1 slice of turkey, 2 slices of egg, 2 dill pickle chips, add the roll tops, slice the burger in half and place 1 party pick in each half and serve. Makes 6 burgers.