Sea Sizzler Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Sizzler Sauce
1 1/2 Cup Mayonaise
1/2 Cup Pickle Relish
1/2 Cup Chopped Green Onion (tops included)
3 dashes hot sauce Patties
3 # Ground Sirloin
1/2 Cup Minced Vidalia Onions
1 tsp Salt
1 Tbl Pepper
1 Tbl Worcestershire Sauce
1 Tbl Garlic Powder
6 – 12 Fresh Raw Oysters
Hot Sauce Oil for grilling
6 Large sesame seed buns – split
6 Romaine Lettuce Leaves
6 Tomato Slices
6 slices Monterey Jack Cheese



Preheat a covered charcoal, gas or electric grill to a medium heat. Prepare the Sizzler Sauce by combining the mayonaise, pickle relish, onions and hot sauce in a small bowl and chill. To make the patties, very gently combine the beef, onions, salt, pepper, worshire sauce and garlic powder. Make 12 patties approximately 1/2" thick by 6" in diameter. Place 1 or 2 raw oyster(depending on size of oyster) in the center of 6 of the patties, leaving at least 3/4" on all side uncovered for sealing. Place the other pattie on each of the oyster covered patties and very gently seal the two patties together with your hands. When the grill is ready, brush the rack with oil and gently lay the burgers on the covered grill and cook for 7 minutes on each sides, turning only once, very carefully. The best burger is when the beef is medium rare and the oyster is gently poached. A minute before the burgers are ready to come off the grill, place the buns, cut side down on the gill around the outside edges to toast. To prepare the burgers, spread the sizzler sauce on both cut sides of the buns. On the bottom bun place a pattie, a slice of cheese, a leaf of romaine, a tomato slice and the top of the bun. Serve and enjoy Serves 6