Mikey’s Cinna-Burgers

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.


Ground Sirloin (1/2 pound per burger)
Finely diced onion (1 whole onion)
Salt Pepper (Black or freshly ground)
Ground Cinnamon
Swiss cheese
Potato Rolls or potato bread buns
Dill Pickle Chips (well drained)
Yellow Mustard



1.) Mix ground sirloin well with diced onion by hand. 2.) Form Sirloin and onion mixture into half pound patties. 3.) Place patties between layers of waxed paper and pepper well, salting as desired at this step, only on one side of the patties. 4.) Place the waxed paper over the patties and gently press and rub the waxed paper in circular motions to blend the pepper and salt to surface of the patties. 5.) Flip the patties so they are pepper and salt side down, still on the waxed paper. At this step, cover the plain sides of the patties in ground cinnamon, to cover the entire side of the patty. 6.) At this point, place a clean sheet of waxed paper on top of the cinnamon side of the patties, and repeat the gentle rub, the same as with the peppered and salted side. 7.) Grill burger patties, beginning with the peppered and salted sides down at the beginning. Flip the burgers halfway through to the cinnamon side. Time will vary, but well done is best. 8.) While the burgers are grilling, heat or toast potato rolls or buns. 9.) After the rolls or buns are heated or toasted, arrange on the bottom section of the bun a single layer of the well drained dill pickle chips, enough to cover the entire roll or bun. 10.) Place Swiss cheese slices onto hot grilled burgers while still on the grill. 11.) Place burgers onto the buns and pickle layer, cinnamon side down, against the pickles. 12.) Top with Mustard and Ketchup, as desired, and the roll or bun top. 13.) Serve and Enjoy!!