Special Rescue Firehouse 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.


1/4 Cup Paprika
3 Tablespoons Dark Brown Sugar (Packed)
2 Tablespoons Coarse Kosher Salt
1 teaspoon celery seed
1 teaspoon fresh ground black pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon cayenne pepper
2 pound ground chuck
1/2 Large Vidalia Sweet Onion
5 Tablespoons Zesty Italian Salad Dressing
6 sweet Italian Kaiser Rolls (Split)
6 teaspoons of Grey Poupon Country Dijon Mustard
3 leaves Romaine lettuce/cut in half
1 to 2 whole Zesty dill pickle (sliced)
6 teaspoons of Salad dressing



Prepare grill to medium high heat. Make hamburger rub, combine paprika, brown sugar, salt, celery seed, black pepper, dry mustard, garlic powder, cayenne pepper in a small bowl. Mix well as to make sure brown sugar is not clumped. Make hamburger patties. Take 2 pounds of ground chuck and split into 6 equal patties. Hold a hamburger patty flat in your hand and ad (1) tablespoon of rub to the center of the patty. Make sure you do this over another plate retaining loose rub that falls. Gently spread rub over every part of the hamburger patty. Turn the patty over and do the same thing on the other side. Take the excess rub that falls and gently cover all the sides with the rub. This rub holds all the juices in the hamburger when cooked so it's important to cover the entire hamburger. Put the treated patties in the refrigerator until ready to grill. Make zesty seasoned onions: place an 8" fireproof skillet with 5 tablespoons of Zesty Italian salad dressing on the grill, (I use a cast iron skillet) Saute' the onions just until soft. Remove from heat and let alone in skillet. Stir occasionally to soak up dressing. Making these onions should only take about 6 to 7 minutes. I make the onions before I grill the patties so the onions will set in the mixture. Grilling patties: heat the grill on high with the lid closed for 3 minutes. Take hamburgers out of the refrigerator and place on grill, close lid and turn grill down to medium high. Do not press hamburgers down. Grill on first side for 7 1/2 minutes turn and grill on opposite side for 7 1/2 minutes more. I do not put vegetable oil on grill to cut down on flare-ups. The patties with the rub do not stick. Just before the hamburgers come off the grill put your Kaiser rolls cut side down on grill to lightly toast. Remove patties and rolls at the same time. To assemble the burgers spread the cut side of the bottom bun with Grey Poupon Dijon Mustard ad a half leaf of lettuce on top of mustard ad hamburger patty then two or three sauteed onion rings top that with slices of zesty dill pickles (enough pickle to cover patty), spread top side of cut bun with salad dressing and place the top roll over whole hamburger. Makes 6 burgers.