Back-In-The-Day Hob Nob Burger
HOB NOB SAUCE
12 tablespoons good quality mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon catchup
2 teaspoons Creole mustard
6 thick slices bologna
2 tablespoons bottled sweet barbecue sauce/Sweet Baby Ray’s or Jack Daniels Barbecue Sauce
16 ounces ground beef 80/20
4 ounces ground pork
2 tablespoons Sutter Home Chardonnay
1 tablespoon minced garlic
1 tablespoon minced white onion
2 teaspoon seasoned salt/Lawry’s or Morton’s Nature’s Seasoning
6 slices cheddar/1 ounce each
6 slices real American cheese
6 soft bakery-style buns with sesame seeds
6 tablespoons butter
6 thin slices red onion
12 slices refrigerated garlic dill pickle, sliced lengthwise, using inside slices only
Salad oil to brush grill
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
Mix mayonnaise, pickle relish, catchup and mustard until well blended, refrigerate until needed.
Grill bologna over medium-high heat. Brush with barbecue sauce, turning frequently until bologna warmed through and browned. Remove from heat, set aside, keep warm.
Put ground beef, ground pork, Sutter Home chardonnay,garlic, onion and seasoned salt in a large bowl. Mix gently until ingredients are combined, DO NOT OVERMIX. Separate and form six patties.
Brush grill rack with oil. Grill patties until browned on one side, 6 to 7 minutes, turn and continue grilling for an additional 6 to 7 minutes or until internal temperature reaches 160 degrees.
Move burgers to low-heat side of grill. Top each burger with 1 slice grilled bologna, 1 slice Cheddar cheese and 1 slice American cheese. While cheese is melting, slice buns if needed. Spread each individual half bun with 1/2 tablespoon butter. Grill buns carefully until toasted. Remove buns from grill to assemble burgers.
Spread each bun with at least 2 tablespoons Hob Nob Sauce. Place burger on bun. Top with 1 red onion slice. Top with 2 slices dill pickle.