Pullman Car Pickle Burgers!

Ingredients

PATTIES

2 # ground chuck
1 T prepared horseradish
2 T chopped flat leaf parsley
1 T worcestershire sauce
2 cloves garlic
1 T sea salt ( i like gray salt)

6 pieces applewood smoked bacon

GLAZED CIPOLLINI JAM

1 T butter
16 oz Cipollini onions peeled and quartered
1/4 cup dry sherry
1/4 cup Sutter Home white merlot
2 T honey
2 T water
1 t. chopped thyme
1 t. salt
1 t. black pepper
1 t. sherry vinegar

HORSERADISH MUSTARD SAUCE

1/2 cup prepared mayonaise
3 T. grainy dijon mustard
2 T. prepared horseradish
2 T. capers chopped
2 T. flat leaf parsley chopped

2 T vegetable oil for brushing on the grill grate

6 slices farmhouse cheddar

6 onion type kaiser rolls

3 T softened butter

6 pieces iceburg lettuce

24 best quality sweet pickle chips

Instructions

Preheat gas grill to mediium high.

To make the patties, place the ground chuck in a bowl.. Add the horseradish, chopped parsley and worcestershire sauce. Chop the garlic with the salt until it forms a paste. Add to the meat mixture. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and shape to fit the size of the rolls.

Place the bacon on a double sheet of foil and cook on the grill until crisp. Cut each strip of bacon into 2 pieces and wrap in foil to retain heat.

To make the Cipollini onion jam, place a 8″ skillet on the grill. In the skillet melt the butter, and saute the onions until lightly carmelized. Add the sherry, wine, honey, water and thyme. Bring to a simer, moving to the front of the grill to maintain a simmer, stirring occasionally. Cook until the onions are tender when pierced with a fork about 10 – 15 minutes. Season with salt and pepper and simmer until the mixture is reduced and thick. Remove from heat and add the sherry vinegar. Cool to room temperature. Add the cooled mixture to the bowl of a food processor. Pulse until the mixture is a jam consistency but not totally smooth.

To make the horseradish mustard spread. place prepared mayonnaise in a mixing bowl. Add the Dijon, horseradish, capers and chopped parsley. Refrigerate until set.

Brush the preheated grill with oil. Place the patties on the rack, cover and grill until browned on the bottoms 3 to 4 minutes. Turn the patties and continue grilling until done to medium about 5 minutes. During the last few minutes of cooking add the cheese to the burgers. Spread each roll top and bottom with some of the softenend butter. Lightly toast the rolls butter side down on the grill rack.

To assemble the burgers, place a generous amount of the horseradish mustard spread to the bottom of the roll. Place the iceburg lettuce, 4 of the sweet pickles, then the cheese topped burger. Place 2 bacon pieces crossed over the burger. Put a scoop of the onion jam on top. Place the top of the buttered toasted roll on top.