Honey Mustard Dill Burger with Wicked Bell Pepper Mayonnaise


1 ½ LB – Chuck Roast, Ground in food processor
1/2 lb – Bacon, chopped or ground fine
1 Cup – Honey Mustard Potato Chips, Crushed
2 Tsp – Pepper
½ Tsp – Salt
1 Tsp – Onion Powder
3 cloves – Garlic, minced
1 Tsp – Red Pepper Flake
Vegetable Oil, for oiling grill
½ Cup – Roasted Red Bell Pepper
1 Cup – Mayonnaise
1 ½ Tsp – Horseradish
12 Slices – Texas Cheese Toast
18 – Sliced Dill Pickles
2 – Tomatoes, sliced
1 – Red Onion, sliced



Mix ground chuck, bacon, honey mustard chips, pepper, salt, onion powder, garlic, and red pepper flake in large bowl. Mix well and separate into 6 even patties. Set aside.

Chop roasted bell pepper into sections and place in food processor. Add Mayonnaise and Horseradish. Blend until well pureed. Refrigerate.

When coals are ready, lightly brush grill with vegetable oil and place patties on grill. Cook about 15 minutes and flip. Cook an additional 5 – 8 minutes and remove. Burgers should be medium to medium well (slightly firm to the touch).

Place 12 slices of Texas Cheese Toast, cheese side up, on slower side of grill. Cook about 5 minutes, or until lightly browned on bottom and cheese has melted.

Coat cheese side of all Toast slices with the Bell Pepper Mayonnaise. Place 1 patty on bottom toast and top with 3 sliced pickles, Tomatoe, and Onion and a second slice of toast.