Dixie Dynamite Country Ham Cheddar Burger with Fried Onions and Spicy Buttermilk Ranch Dressing

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 center slice country ham (about 6 oz.)
2 lbs fresh ground beef chuck
1 tblsp Worcestershire sauce
2 packages Sazon Tropical seasoning mix
1/2 tsp sea salt
1 1/2 tsp fresh ground black pepper
1/3 cup finely chopped green onion

2/3 cup mayonnaise
1/4 cup sour cream (not low-fat)
1/3 cup buttermilk
1 heaping tblsp minced fresh parsley
1 large clove garlic, minced
1/2 tsp minced dried onion
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
1/2 cup bread and butter pickles chopped fine
1 tblsp Frank’s hot sauce

2 oz. vegetable oi

6 fresh Kaiser rolls, sliced
3 tblsp salted butter, softened
6 oz. of Cabot Extremely Sharp Cheddar planed into 6 slices
12 oz. French’s fried onions
2 large green tomatoes sliced (6 slices in all)
6 leaves red lettuce washed and spun dry



First wash your hands with soap and warm water. Preheat grill to medium high and place a black cast iron skillet on grill. Fry country ham until beginning to brown slightly on one side, about 3 minutes, flip and fry for another 3 minutes. Remove and allow to cool for 3 minutes. Place in food processor and pulse 10-12 times until finely chopped. Put chopped country ham in a large mixing bowl and add ground beef chuck, Worcestershire, Sazon Tropical, sea salt, black pepper and chopped green onion. Combine ingredients thoroughly with your hands (try not over-mix) and form 6 patties. Cover and place in refrigerator.

Combine mayo, sour cream, buttermilk, parsley, minced garlic, dried onion, sea salt black pepper, pickles and hot sauce in a bowl. Place in refrigerator and pull out burger patties. With grill still set to medium high, brush grill with vegetable oil and place patties on grill and cook for about 4 minutes. Flip once and cook for 3-4 more minutes for medium (internal temp of 155 degrees–160 degrees).

While burgers are cooking, spread buns with softened butter. Place buns face down on grill for the last 1 minute until toasted golden brown. Turn grill off, and place cheese slices on burgers and close lid for 1 minute. Meanwhile, spread buns top and bottom with spicy buttermilk ranch dressing. Place burger on bun, top with 2 oz. of fried onions, add a green tomato slice and a red lettuce leaf, add your top bun and get ready for an explosion of Dixie Dynamite in your mouth!