Silly Dilly Glazed Ham Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Honey Dill Glaze:
1/3 cup brown sugar
2 Tablespoons vinegar
1/2 teaspoon ground mustard
1 teaspoon dried dill weed
1/4 cup mustard
1 1/2 pounds ground ham
1/2 pound ground pork
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 teaspoon dill seed
1/4 cup finely crushed graham cracker crumbs
1/4 cup finely crushed soda (saltine) cracker crumbs
1 egg
1/4 cup Pinot Noir
Vegetable oil for greasing grill rack
6 large (about 4") firm-textured buns, sliced



Pre-heat grill to medium high. To make glaze: In a small mixing bowl, mix brown sugar, vinegar, ground mustard, dill weed, and mustard. Stir to completely dissolve sugar; set aside. To make patties: In a large bowl, combine ground ham, ground pork, kosher salt, black pepper, dill seed, graham cracker crumbs, soda cracker crumbs, egg and 1/4 cup Pinot Noir. With a plastic-gloved hand, mix just to combine without overworking. Divide mixture into 6 patties, approximately 4" in diameter and 1" thick. Brush tops of burgers with glaze; turn over and glaze second side. When grill is heated, brush grill rack lightly with vegetable oil. Place burgers on rack and close cover. Cook for about 5 minutes; reglaze second sides of burgers and turn over. Glaze tops, close cover and cook another 5 minutes. Turn and re-glaze again just before removing from grill, but do not press down on burgers. Just before burgers are done, brush cut sides of buns with a little vegetable oil and put on rack to heat. Remove to plate. To assemble burgers, place one burger on each bun bottom. Top with bun top and serve with leftover Pinot Noir for drinking!