The “Burgh” Burger

Pairs well with:


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

Summer grilling season in Pittsburgh, as well as a quick and easy recipe for those Steeler tailgate parties.


1 – 1/2 lbs. 80-20 Ground Beef (chuck)

1 package Good Seasons Italian

1 Tsp. Mrs. Dash Original

1 Tsp. Dried Onion Flakes

1/2 Tsp. Sea Salt

1/2 Tsp. Fresh Ground Pepper

1/2 Tsp. Garlic Powder

1/4 cup Italian Breadcrumbs

1 Medium Egg – beaten

6 – Kings Hawaiian Sandwich Rolls

6 Tb. Heinz Yellow Mustard

6 Slices Vidalia Onion

6 Vlasic Zesty Dill Stackers


— Mix first nine ingredients by hand.

— Spread out evenly on plate. Cut into 6th’s.

— Shape into patties.

— Heat gas grill to 400 degrees and spray grates with

Pam for Grilling.

— For each patty:

— Grill 3 minutes; 1/4 turn for grill marks.

— Grill 1 minute longer.

— Flip and grill 3 minutes.

— On bottom of roll, stack one slice vidalia onion, one

Vlasic Zesty Dill Stacker.

— Top with the “Burgh” Burger.

— On top of roll, spread 1 Tb. Heinz Yellow Mustard

— Place top of sandwich roll on the burger.