Stoney Lake 3 Cheese Cottage Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 lbs of ground sirloin
2 raw eggs
4 pcs plain bread toasted and crumbled
1/2 cup Steak Sauce
1 1/8 cup diced firm tomatoes
1 1/8 cup diced celery
1/4 cup diced bermuda onion
1 TBSP Onion Flakes
2 TBSP Garlic Salt
1 1/2 TBSP Mandarin Marinade
3 TBSP Worcestershire Sauce
1/2 Cup Swiss Cheese cubed small
3/4 Cup Mild Cheddar cubed small
1/4 Cup Pepper Jack cubed small
Ground Fresh Pepper while on the grill



Put the ground sirloin in the largest bowl in the house, hopefully a ceramic or stainless one. Set aside the Mandarin Marinade and the crumbed bread crumbs until the end. Add the two raw eggs, all the seasonings and mix with hands as if kneading dough. This can be done by multiple helpers for added fun! Fold in the diced tomatoes,celery and onions by hand again, then add the cubed cheeses and mix with hands for another 2-3 minutes. When all the ingredients are combined, add the toasted bread crumbs into the mix andfold until incorporated. form into a large ball in the bowl, sprinkle with the Mandarin Marinade and cover with plastic wrap and put in the refrigerator for 40 minutes before grilling. Make into 12-14 burgers, spinkle with fresh ground pepper whil on hot grill. After grill marks on both sides, finish on foil over part of grill. Place on plain soft buns with touch of ketchup, mustard and thin slices of pickels and tomato and cheeses and you have the Stoney Lake 3-Cheese Cottage burgers!