Simple Pantry Seasoned Burger

Pairs well with:


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


1 (lb) Angus Beef Chuck
1 (lb) Ground Beef Sirloin
1 teaspoon … Steak Seasoning 
1/4 Teaspoon …Onion Salt 
1/2 Teaspoon …. Hickory Seasoning Liquid Smoke Concentrated. 1/4 Olive Oil
Bowl of Ice water
Green Leaf Lettuce
2 large Tomatoes
3 slices per burger
Dill Pickle Slices
Chopped Cooked Bacon…entire 16 oz.package.
Shredded Mixed Package of readied Monterey Chesse and Medium Chedder chesse 32oz.
8-10 servings of Onion Rolls



Mix both meats into large bowl container with wooden or plastic spoon. Spreading the meat to allow dry spices to be sprinkled on top of meat. In a seperate bowl, combine all the dry spices together. Once throughly mixed, sprinkle the spices evenly over the meat. Take the Concentrated Liquid Hickory Smoke and Olive oil and drizzle over the the dry spices. Once all ingrediants are over the meat, take the spoon and lightly mix the meat and spices. Using your hands… place your hands in cold or ice water to help divide the meat into 8-10 bugers. Make a small indentation in the middle with your thumb on each patty. Place over hot grill and cook for 10-15 minutes. While the patties are cooking, prepare your cheeses in a seperate bowl and add cooked chopped bacon to the cheeses. Slice open your Onion rolls and prepare the grill by moving the cooking patties to one side. Place the buns face down on the area that juices remain from the patties for the buns the toast. While buns are toasting add the cheese/bacon mix over the burger to melt. Remove the toasted buns and prepare them with Lettuce, Tomato and dill pickle on the bottom portion of the bun add the cooked patty with melted cheese and bacon and placed mayonaise and mustard on top bun for the completed Pantry Spice Burger.