Hurrying Hoosier Burgers with Grated Dill and Cream Sauce

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.


3 pounds freshly ground chuck
3 heaping tablespoons real mayonnaise
One half cup grated dill pickle
1 T sugar
2 t salt
2 t coarsely ground black pepper

Waxed paper

1 cup real mayonnaise
One quarter cup heavy cream
One half cup grated dill pickle
2 T sugar
1 t salt
1 t coarsely ground black pepper

One quarter cup vegetable oil for brushing grill

6 soft bakery rolls (about 4 inches in diameter)
1 stick melted butter

6 slices large sweet onion, separated into rings
Red leaf lettuce



In a large glass or ceramic bowl, combine ground chuck, three heaping tablespoons mayonnaise, half cup grated pickle, one tablespoon sugar, two teaspoons salt, and two teaspoons black pepper. Shape into six patties (the patties will be delicate, so be gentle during handling). Separate patties between sheets of waxed paper and refrigerate until ready for use.

In a bowl, thoroughly combine one cup mayonnaise, cream, half cup grated dill pickle, two tablespoons sugar, one teaspoon salt, and one teaspoon black pepper. Refrigerate until ready for use.

Brush oil on lower grill rack. Turn grill on and set to high. Close the lid and wait five minutes until grill rack is hot. Place the chilled burger patties on the lower rack and cook for five minutes, and then turn. Cook for another five minutes and check internal temperature of patties with a meat thermometer. It should read 160 degrees. Move patties to top grill rack, leaving room for buns.

Spilt the buns and brush them with melted butter. Place face down on upper rack and toast. Remove the burgers and buns from the grill.

To assemble, place patties on bun bottom followed by a spoonful of cream sauce. Place rings of onions on top of sauce followed by red lettuce leaves. Put the bun top in place and serve.