bad breath burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


1 lb hamburger 90% lean
1/2 cup minced garlic
1/2 cup diced red onion
2 tbsp fresh rosemary
1 tsp fresh dill
4 mid sized spuckie rolls, split
8 oz brick cream cheese softened
3 tsp horseradish
1/2 cup grated parmesean cheese



First combine hamburger in a bowl with garlic, red onion, rosemary, and dill. Mix well. fire up the grill until you get it very hot, important, turn it down so that its on low. Form burgers into 1/4 lb patties in the shape of thick sausages, approx 2 1/2 to 3 inches thick, 6 inches long. Cook with the grill cover shut until the meat starts to bleed, then flip over the meat and cook for another 2-5 minutes to brown. When you flip the burger, place the split spuckie rolls on the upper shelf of the grill to toast for 2-5 minutes. In a separate bowl, combine softened cream cheese with horseradish and parmesean cheese, mix well. Remove hamburgers from the gril along with the toasted spuckie rolls, put the creamcheese spread on each side of the inside of the spuckie rolls, place the hamburger you just cooked in between, bon appetite! (did I spell that right?)