Pot Roast Burger

Pairs well with:

White Zinfandel

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


1 lb Ground Sirloin
1 lb Ground Chuck
¼ cup A1 Steak Sauce
¼ cup finely chopped sweet onion
1 Tbs dry onion soup mix
2 Tbs minced garlic

Pot Roast Topping:
1 12oz can of Roast Beef in beef broth
1 cup beef broth
2 Tbs dry onion soup mix
1 Tbs minced garlic
½ cup shredded carrot
1 stalk celery (sliced)
¼ cup finely chopped sweet onion
2 Tbs corn starch
¼ cup water
6 slices of Swiss cheese
1 sweet Vidalia onion

6 large onion rolls


Heat Grill to medium high
Open can of roast beef and break up chunks of meat. Pour into to sauce pan along with the beef broth, onion soup mix garlic, carrots sliced celery and chopped onion. Place on heated grill. Boil and stir till vegetables soften. Move to cooler portion of grill and let it continue to cook down. If it gets dry, add water.

Place ground sirloin and chuck into a large bowl. Add steak sauce, chopped onions, dry onion soup mix and garlic. Mix just till combined. Roll into balls and place on at a time into burger press. Place on platter and put in refrigerator to chill.

Return to the pot roast topping. In a small bowl place 2 Tbs of corn starch and mix well with ¼ cup of water. Add to the sauce pan with the pot roast topping. Stir well and move over to the medium heat. Stir till well thickened. Adjust thickness as needed with additional water or corn starch. When desired thickness is reached, move back to cooler side of grill.

Place burgers on grill on medium heat. Cook 4 minutes on each side. With 2 minutes to go, slice the onion rolls and place them on the grill to toast. (low – medium heat)

Top with pot roast topping and ½ slice of Swiss cheese. Place other slice of cheese on the bottom of the bun, place burger on top of cheese, top with top of roll.