Picnic On A Bun Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Watermelon BBQ Sauce:
1 teaspoon extra virgin olive oil
1 small onion, diced
1 clove garlic, chopped
1 cup watermelon, diced
1/2 cup ketchup
1/4 teaspoon dry mustard
1/4 teaspoon cumin
1/8 teaspoon red pepper flakes
1 1/2 teaspoons honey
1 1/2 teaspoons Worcestershire Sauce
1 1/2 teaspoons lemon juice

Potato Salad Topping:
3 B size red potatoes, finely diced
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/3 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon smoked paprika

2 pounds ground sirloin
1/2 cup root beer
2 cloves garlic, chopped
1 1/2 teaspoons salt

3 good-quality hot dogs
2-3 tablespoons vegetable oil, for brushing on the
6 slices medium cheddar cheese
6 potato hamburger buns, split
3 tablespoons extra virgin olive oil
2 cups mixed baby greens



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the BBQ sauce: Place the oil in a medium, heavy fire-proof saucepan and set on the grill rack. When the oil is hot, add the onion and garlic. Cook, stirring frequently, until tender, about 3-4 minutes. Add the watermelon, ketchup, dry mustard, cumin, red pepper flakes, honey, Worcestershire Sauce and lemon juice. Simmer, stirring frequently, for 20-25 minutes, or until mixture is reduced to about 1 cup. Set the sauce aside.

To make the potato salad topping: Place potatoes on one half of a 12-inch piece of heavy-duty aluminum foil; top with olive oil and salt. Fold foil in half, tightly sealing edges. Place foil packet on grill rack and cook 15-20 minutes or until potatoes are tender. Carefully remove potatoes from foil and allow to cool. Combine cooled potatoes, mayonnaise, mustard and paprika in small bowl. Cover and refrigerate until ready to use.

To make the patties: Combine the sirloin, root beer, garlic and salt in a large bowl, handling as
little as possible. Shape into 6 patties to fit the bun size. Cut each hot dog in half crosswise, then split each half lengthwise, not cutting completely through.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4-6 minutes. With a spatula, turn the patties over and cook an additional 4-6 minutes, or until done to preference (internal temperature of 160 degrees F). During the last few minutes of grilling, place hot dog halves, cut side down, on rack and cook 2 minutes on each side. Also, top each patty with a slice of cheddar cheese until melted. Lightly brush the cut sides of the buns with 3 tablespoons olive oil. Place the buns, cut sides down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers: Layer the bottom buns with equal portions of greens and BBQ sauce, followed by a patty, one hot dog half and an equal portion of the potato salad topping. Add the bun tops and serve. Makes 6 burgers