Better Cheddar Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


1-1/2 Tablespoons olive oil
1-1/2 Tablespoons prepared horseradish
3 tsp. Grey Poupon dijon mustard
1/3 cup reduced fat mayonnaise
1/3 cup sour cream
1-1/2 tsp. caraway seeds
1 Tablespoon olive oil
2 large red bell peppers, seeded, cut into 12 strips

1-1/2 lb. ground sirloin
1 tsp. sea salt
1 tsp. paprika
1/2 tsp. freshly ground pepper
6 slices sharp cheddar cheese
6 Kaiser rolls



Preheat grill for 10 minutes. In a small bowl, combine oil, horseradish, mustard, mayonnaise, and sour cream, mixing well to combine. Stir in caraway seeds. Set aside. In another small bowl, coat cut pepper strips with olive oil.Brush grill lightly with oil and place strips on grill. Broil until soft 2-3 minutes. Remove from grill. Using a wooden spoon, in a medium bowl combine sirloin, sea salt, paprika, and pepper. Form loosely into 6 patties. Grill four to five minutes on each side, until internal temperature is 160 degrees. Place one cheese slice on each burger, close lid or cover with metal lid to melt cheese (2-3 minutes). Remove to plate. Grill rolls cut side down for 30 seconds. Brush bottom half with sauce; top with burger, form an x with two pepper strips on top of burger. Spread rest of sauce on cut half of top bun and place on burger. Serve six.