Big Daddy’s Candlestick Craver

Pairs well with:


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


1 lb. 100% Premium Ground Beef
salt and pepper to taste
1/2 Tsp Worcestershire Sauce
1/4 Cup Fresh Grated Horseradish Root
1 Glove Garlic (optional)
2 Egg Yolks
3/4 Cup Extra Virgin Olive Oil
1 Can Whole Green Chili Peppers drained
1/4 lb. Sliced Gruyere Cheese
1/4 lb. Sliced Finlandia Swiss Cheese
Sliced Sourdough Large Sandwhich Style Bread



Prepare burgers with salt and pepper to taste forming into pattys for grilling. Be careful to not over work the meat as the burgers will be dry. Loose forming works best. Grill to taste. Rare, Medium Rare, Well Done. Medium Rare works best for this recipe. In the mean time while burgers are grilling: In a Cuisinart Style Mixer combine, Worcestershire, Horseradish, Garlic and 2 Egg Yolks Pulse to blend ingrediants. With mixer on, pour in a slow thin stream the olive oil into the well, slower is better, the mixture will thicken to a mayonaise consistancy after about 1 to 2 minutes. Place this mayonaise mixture in a small bowl for plating purposes. Return to grill with the drained and towel dried whole Green Chili's. Place Chili's on the grill to get hash marks about 30 to 40 second per side and set aside. Once burgers have been turned and after about 4 minutes of cooking (depending on desired doneness)on second side ad a slice of each cheese to the top of the burgers. Place Slices of Sourdough Bread on the grill to toast lightly. Once Burgers are done, place a generous amount of the horseradish mayonaise on toasted sourdough, place the burger on top, ad a grilled green chili on top, ad more horseradish mayonaise, top the burger and Serve!