Kentucky Derby Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Henry Bain Sauce
3/8 C Major Grey Chutney (3oz)
1/4 C Chili Sauce (2oz)
1/4 C Catsup (2oz)
1/8 C Steak Sauce (1oz.)
1/8 C Worchesire Sauce (1oz.)
dash hot sauce
8 oz. Sliced Country ham(uncooked)
6 oz. Gouda Cheese
1 lb. Ground chuck
1-1/4 lb. Ground round
6 heaping Tbls. Henry Bains Sauce
1 pkg. Homestyle Southern Style Grand Biscuits
olive oil for grill
3 Tbls. Henry Bains sauce 6
pieces Bibb/Butternut lettuce
6 tomato slices
2 oz. Country ham pieces



Henry Bain Sauce In medium bowl, whisk chutney, chili sauce, catsup, A-1 Sauce, and Wrocheshire Sauce until smooth. Add a few dashes of Tobasco sauce to taste. Stir. Set aside Prepare a medium hot charcoal grill Patties Cook Country ham slices in a 10" non-stick pan for about 5 minutes, until browned on both sides. When cool, tear into approximate 1" pieces. Reserve 1/4 of the ham for garnish. Cube Gouda cheese In large bowl mix ground chuck, ground round, and Henry Bains sauce. Add a dash of salt and pepper. Shape the meat into 12 equal patties, measuring about 5" in diameter. Place 6 patties on a tray. Top each with 1 oz. Gouda Cheese and a few pieces of country ham. Place one of the remaining six patties on top of each prepared burger. Gently pinch the perimeter of the top and bottom burgers together to seal in the ham and cheese. Set the burgers aside. Place six biscuits on a baking stone or cookie sheet. Flatten each biscuit with a spatula until they reach a diameter of 4". Place the stone/cookie sheet on the grill, cover, and bake about 13-15 minutes until golden brown. Set aside Brush grill with oil Cooke the six burgers for about 6-8 minutes per side, until medium well done. Slice biscuits in half. Place each burger on a biscuit half. Garnish with Henry Bain sauce, lettuce, tomato, and a few pieces of country ham. Top with remaining biscuit halves. Enjoy!