Onion Blossom Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Onion Blossom Sauce:
1 cup mayonnaise
2 Tbsp. ketchup
4 Tbls. prepared horseradish
1 tsp. paprika
1/4 tsp. oregano
1/2 – 1 tsp. hot sauce, to taste
1 lb. ground sirloin
1 lb ground chuck
2 tsp. minced garlic
2 Tbls. seasoned salt
2 Tbls. tomato paste
2/3 cup minced onion
3 cups French Fried Onions, 2 cups for patties and 1 cup to top patties
vegetable oil for brushing the grill rack
6 onion rolls
6 pre-cooked bacon slices
6 slices provolone cheese



Directions Preheat a gas grill to medium-high. Make the onion blossom sauce by mixing together mayonnaise, ketchup, horseradish, paprika, oregano and hot sauce. To make the patties, mix together ground sirloin, ground chuck, garlic, Lawry’s seasoned salt, tomato paste, minced onion, 2 cups French Fried onions, and 4 Tbls. of the onion blossom sauce. Set aside the remaining 1 cup of French Fried onions to top the patties. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the onion rolls, cut side down, on the outer edges of the rack to toast lightly. During the final 30 seconds, cut each bacon strip in half and place two halves on top of each burger. Top each burger with one slice of provolone cheese. To assemble the burgers, spread a generous amount of the onion blossom sauce over the cut sides of the rolls. Place a patty on each roll bottom, and top each patty with an equal portion of the remaining French Fried Onions. Add the roll tops and serve. Makes 6 burgers.