City Raised Burgers

Pairs well with:


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


3/4 pound ground chuck
3/4 pound ground sirloin
1 link chorizo sausage, casing removed, ground in food processor
1/4 cup grated sweet onion
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon smoked paprika, divided
1 1/2 cups grated Seriously Sharp cheddar cheese
1 (2 oz) jar diced pimento with juice
12 slices apple smoked bacon, cooked until crisp
vegetable oil for greasing grill rack
1/4 cup prepared horseradish sauce (or 1/4 cup mayonnaise mixed with 1 tablespoon horseradish)
12 small size soft buns, split



Combine meats, onions, salt, black pepper and 1/4 teaspoon of smoked paprika. Shape into 12 small patties about 3-inches wide. Cover and chill until ready to grill.

In food processor, combine remaining 1/4 teaspoon smoked paprika with cheese and pimento; pulse until well mixed. Transfer smoked pimento cheese to a bowl; cover.

Heat a gas grill to medium-high. Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Drain bacon on paper towel; keep warm.

Reduce grill temperature to medium
Grill patties on a lightly greased grill rack to desired doneness, about 2 1/2 minutes per side for medium-well. Top with a spoonful of smoked pimento cheese just after you have turned the patties over once.

Place rolls, cut side down on outer edges of grill to toast. Layer bottom half of each roll with some horseradish sauce and a cheese topped burger. Cut each bacon slice in half and criss-cross over the top. Cover with roll tops. Makes 12 sliders.