Midway Hamburger Steak Sandwiches

Accolades 2004 Finalists
Serves Makes 6 burgers
Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.



2 (1/2 inch thick) slices Italian-style bread 
1/4 cup honey mustard
1 egg, beaten
1/3 cup finely chopped red onion
1/4 cup finely chopped bread-and-butter pickles, patted dry, plus extra pickles for
3/4 pound top sirloin fillets, cut into 1/4-inch cubes
1 1/2 pounds ground round (preferably 85 per cent lean)
Salt and black pepper to taste
Cooking oil for greasing hands

Grilled Cheese Toasts:

2 cups grated extra-sharp cheddar cheese
3 1/2 tablespoons unsalted butter, softened
12 (1/2 inch thick) slices Italian-style bread

Melting Pot Basting Sauce:

1 (12 ounce) bottle chili sauce
3/4 cup bottled teriyaki glaze
1 1/4 teaspoons Tabasco Chipotle Pepper Sauce



Prepare grill for a medium fire.

For the burger patties, process two bread slices until crumbs in a food processor. Measure 3/4 cup crumbs and combine them in a mixing bowl with mustard, egg, onion, chopped pickles, and steak cubes. Gently mix in the ground beef, salt, and pepper and form into 6 (1-inch thick) patties with greased hands. Cover and chill 30 minutes.

Meanwhile, for cheese toasts, process the cheese and butter in the food processor (or by hand) then spread mixture onto one side of each bread slice; set aside.

For basting sauce, in another bowl, combine chili sauce, teriyaki glaze, and Tabasco Chipotle Pepper Sauce; divide in half and set aside.

Place patties on a greased grill rack and cook for 6 to 8 minutes. Baste with sauce, gently turn, baste, and grill until beef is cooked through. Place bread (cheese side up) around edges of grill and cook until lightly toasted and cheese is melted.

To serve, place patties on cheese toasts, slather with sauce, and top with pickles and remaining toasts.