Garlic Dill Delight Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 pounds ground sirloin
4 garlic cloves, minced
3 tablespoons dried dill weed
2 tablespoons olive oil
Vegetable oil, for brushing onto to grill
1 loaf Artisan garlic bread
1/4 cup olive oil, for spreading
6 slices Swiss cheese
1/4 cup mayonnaise, for spreading
6 green lettuce leaves
3 large tomatoes



Preheat gas grill to medium heat (approximately 400-450 degrees). Place the ground sirloin in a large bowl. Add the minced garlic, dried dill weed, and olive oil over the top of the sirloin. Mix together in the bowl by working it with your hands as little as possible. Separate the mixture into 6 equal patties. Brush the grill rack with vegetable oil. Place the patties on the grill and cook for approximately 5 minutes on one side with grill cover down. Turn the patties over and continue cooking for another 5 minutes, covered. Take the loaf of Artisan bread and slice it in half, lengthwise. Brush each inner half with olive oil. Cut the loaf six more times, starting at the top and cutting downward, so that you make large enough “buns” for each burger. Place each half of buns face down on the grill. Place a Swiss cheese slice on the top of each patty. After your buns are lightly toasted, remove them from the grill and spread mayonnaise on both halves of the bun. Remove the patties and place them on the bottom halves of bread. Top each patty with a lettuce leaf and two tomato slices. Place the top halves of bread on top, and they are ready to be served. Makes 6 burgers.