Rustic Apple Glazed Burgers with Smoked Cheddar and Dill Pickle Tartar Sauce

Pairs well with:

White Zinfandel

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


3/4 Cup BBQ Sauce
1/2 Cup apple jelly
Dill Pickle Tartar Sauce
1 cup Mayonnaise
1/4 Cup Dill pickles, minced
1 tablespoon Lemon juice
1 tablespoon Dill weed (fresh)
1 Tablespoon Parsley, chopped
1/2 teaspoon Grey Poupon Dijon mustard
2 1/2 lbs ground sirloin
1/2 Cup ground Potato Chips, New York Cheddar With Herbs (in food processor)
2 teaspoons salt
1/2 Cup fresh chopped cilantro leaves
Vegetable oil for grill rack
6 slices smoked cheddar cheese (1/4 inch thick)
6 large sandwich rolls, seeded and split
6 Butter Lettuce leaves
6 large tomato slices



1. Preheat gas grill to medium high heat. 2. Place BBQ Sauce and apple jelly in a medium bowl, mix well. Cover and set aside. 3. Mix mayonnaise, pickles, lemon juice, dill weed, parsley and Grey Poupon Dijon Mustard into a medium bowl. Cover and refrigerate. 4. Place sirloin, ground Kettle Brand Chips, salt and cilantro leaves into a large bowl. With hands or large spoon, gently mix all ingredients until well combined, trying to handle meat as little as possible to prevent compacting meat. Form into 6 equal size patties. 5. When grill is ready, brush grill rack with vegetable oil. Brush both sides of patties with BBQ glaze. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. Brush both sides of patties with additional glaze. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During last few minutes of grilling place cheese slice on each burger to melt. Place rolls cut side down, on outer edges of grill to lightly toast. 6. Layer each bottom roll with a lettuce leaf, a burger, a tomato slice and a dollop of dill pickle tartar sauce. Top with remaining rolls. Enjoy! 6 Burgers