Everything But The Kitchen Sink Burger


  • Meat:
  • Condiments/Wet:
  • 1/4 lb. of Ground Chuck
  • 1/3 c. of Honey BBQ Sauce
  • 1/4 lb. of Ground Pork
  • 1/3 c. of Dijon Mustard
  • 1/4 lb. of Ground Veal
  • Spices/Dry:
  • 1/4 lb. of Ground Lamb
  • 2 t. of Sea Salt
  • Vegetables:
  • 1 t. of Ground Pepper
  • 1/3 c. of diced sweet vidalia onions
  • 2 t. of Garlic Powder
  • 1 c. of diced tomatoes
  • 2 t. of Onion Powder
  • 1/2 c. of diced mushrooms
  • 1/4 t. of Cayenne Pepper
  • !/2 c. of diced avocado
  • 1 t. of Chili Powder
  • Cheese:
  • 1/4 c. of finely shredded mild cheddar
  • 1/4 c. of finely shredded pepper jack cheese
  • 2 Large Eggs
  • 1/3 c. of Italian Seasoned Breadcrumbs


  • WASH HANDS BEFORE ANY FOOD PREP & PROPERLY SECURE HAIR WITH A HAIRNET, HAT, BONNET OR SCARF!! I use the best mixing device known to mankind. Mix all of the ground meats together with glove covered hands. Substitutions to the meat of ground turkey & ground chicken can be used also. Add the eggs & mix in until blended. Combine & mix all of the spices into the meat mixture. Add the Honey BBQ sauce & Dijon mustard into the meat mixture stirring in until blended. Combine all of the vegetables then add to the meat mixture evenly to mix all together. Add the assorted cheeses into the hamburger mix & blend all together with the vegetables. The cheeses used can be substituted with other types cheeses as long as they are finely shredded so they can melt when cooked.
  • Lastly add the breadcrumbs then form mixture into 4″x4″ balls. Semi-flatten each ball then place onto your desired cooking vessel turning every 3 minutes & cooking on both sides for an evenly cooked texture. You may need to add more wet ingredients if mixture appears to be dry. Cook until desired preference then top with a Brioche bun.