Sunflower State Burgers


Sunflower-Horseradish Aioli:
1/3 cup Hellman’s mayonnaise
2 tablespoons prepared extra-hot horseradish
6 garlic cloves, pressed
2 tablespoons Fisher salted sunflower nuts

2 pounds ground beef, 73/27
1/4 cup Lea & Perrins’ Worcestershire sauce
2 tablespoons minced onion
4 dashes Angostura aromatic bitters

Vegetable oil, for brushing on the grill rack
6 Sara Lee Classic White Bakery Buns, split
6 large slices ripe tomato
6 leaves iceberg lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the Sunflower-Horseradish Aioli, combine the mayonnaise, horseradish, garlic cloves, and sunflower nuts in a bowl. Mix well. Cover and refrigerate until serving.

To make the patties, combine the ground beef, Worcestershire sauce, onion and bitters in a bowl. Mix well, handling the meat as little as possible. Divide the mixture into 6 equal portions. Form the portions into patties to fit the buns.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill, turning once, until done to preference, 5 to 7 minutes on each side for medium

During the last few minutes of cooking, carefully place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a generous amount of the sunflower-horseradish aioli over the cut sides of the buns. On each bun bottom, place a patty, a tomato slice, and lettuce leaf. Add the bun tops and serve.