Pop D’s Secret Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 lb of freshly ground sirloin ( I use the local downtown butcher shop)
3 tbsp of Whats-this-here-sauce (worcestershire sauce)
2 tbsp of steak sauce
1 tsp of garlic powder
1/2 tsp white pepper
1/2 tsp fresh ground pepper
1 tsp onion powder
1/4 tsp of paprika (I use paprika in every recipe as a salute to my hungarian grandmother's cooking)
1/4 stick butter (melted)
1 pinch of sea salt
3 Portuguese rolls( lightly toasted)
3 slices of Swiss or chedder cheese
Toppings are optional (although Jersey tomatoes are a MUST!)



Mix all ingredients together in a large bowl. Divide into 3 "balls", flatten into burger shapes (a good burger is not completly round) After the burger is shaped, stick your thumb in the middle to make an impression (not w/ your guests but in the meat….I read somewhere that this helps in shrinkage…I wish!) Fire up the grill (I use a Weber w/ charcoal and some pcs of hard wood) Cook to medium.(do not press down on the burger while cooking, this lets out the juices) Melt cheese over burger. Toast rolls lightly Toppings are optional (although Jersey tomatoes are a MUST!) Too many condiments take away from the meat.