Burgers by the sea

Pairs well with:


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


2 lbs Ground chuck
3 large sea scollops cut
3 stems fresh parsley choped fine
1 large egg or 2 small eggs
1/2 tsp paprika
1/2 cup whole milk
2 slices white bread crumbled
1/2 tsp salt
1/4 tsp white pepper
6 slices bacon cooked just below crispy and chopped.
1/4 tsp chillie powder

Dressing –
2 tbl light mayo
1/4 tsp horse radish
1 tsp relish
1/2 tsp lemon juice
1/4 tsp tobasco sauce
12-18 leafs water cress

6 sesamee seed hamburge rolls grilled


To begin mix in a large stainless steel bowl ground chuck, sea scallops, parsley, paprika, egg, milk ,bread, salt, pepper, bacon and chillie powder. Mix all ingrediants well and form into 6 equal patties and place in icebox for at least 1 hour longer if possible.
Preheat your grill to 350 degrees and then drop the heat back down slightly. Place burgers on the grill and cook on each side about 2.5 min each. don’t be afraid to cooke them longer or shorter depending on the type of grill and the choice of fule. we are looking for medium. move burgers to the cold side of the grill and place your rolls on the hot side just long enough to give them grill marks but not so long to dry them out. Place your rolls in a basket with a towel ontop and your burgerss on a tray.
Now to make your topping In a small stainless steel bowl mix your mayo, horse radish, relish,lemon juice and tobasco sauce.
When this is done it is time to serve make it fun pick a festive plate I like my fish plate that i found at a tag sale one year, you choose your favorite. Place 1 roll and 1 burger on each plate take 1 tsp of your dressing and place it on the top bun garnish with one or two leafs of water cress and serve to add a little fun you could take a seascallop shell and puta little ketchup in it just for fun.Now you are redy to serve.