The Burger Bomb Detonator

Pairs well with:


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


2 T. olive oil
2-1/2 lbs. fresh ground chuck meat (80/20 fat content)
2-1/4 t. season all
5 t. black pepper (ground)
5 t.Seasoning
5/8 t. cayenne pepper
2-1/2 t. garlic powder
5/6 c. bbq sauce (hickory smoke flavor)
2-1/4 t. hot sauce (reg. flavor)
2-1/4 t. Worcestershire sauce
1 c. shredded cheddar cheese
6 slices Trenton N.J. ham roll (or similar high quality ham roll if unable to obtain)
6 slices aged Swiss cheese
6 potato hamburger rolls
1 slice romaine lettuce
1 thick slice red tomato
1 T. mayonnaise



Preheat grill on high for 3-5 minutes. Brush with olive oil. Mix next 10 ingredients together together making sure you separate meat thoroughly to make it soft when you cook it. Cook meat to an internal temperature of 155 degrees. Depending on grill cook on low 5-7 minutes on each side. Increase to medium and cook 3-5 minutes on each side. Increase grill to finish burger with blackened grill marks. At the same time place Trenton New Jersey ham roll on grill until crispy. When both burger and ham are cooked, place ham on top and add Swiss cheese slightly melting the cheese on top. Place on potato roll. Top with Lettuce, Tomato and Mayonnaise. Ready to eat.