The Quinnipiac

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.

Growing up in New Haven Conn. we have many firsts to our credit, and I would like to add this to the list as well. New Haven is said to have produced the 1st, hamburger and Louis Lunch is at the top of the list.
Let me share with you a little history about the Quinnipiac River it is named after the Quinnipiac Indians who at one time lived along the river, but as more settlers arrived they moved inland and faded from existance. Mostly all of New England was served with Fresh Oysters that were harvested from the Quinnipiac river in the 18th century into the early part of the 19th .Today along the river you will see trawlers putting in the oyster beds, to be harvested later on. Along Front Street where I live their are still a few homes standing that were used for cleaning and preparing them for market. Creating a Burger that has a local touch has been interesting and I hope you enjoy the combination of flavors.

Martha Longyear


6 cups shredded Iceberg lettuce
2 large Viadlia Onions Thinly sliced 3 Vine rippened tomatoes diced
1/2 cup Hellmans mayonaise
12 cup Sour cream
4 Tbsp of KA-ME Oyster Sauce
2 Tbsp creamy horseradish sauce- Inglehoffer
1 tsp Lea & Perrins Worchestershire Sauce
2 Tbsp Chipolte Sauce-McIlhenny
1 tsp Coarse Black Pepper
1/2 tsp Kosher Salt
Juice of 1 large fresh lemon
2 lbs FreshGround Chuck
3 Green onions (whites only) finely chopped
1 tsp Kosher Salt
1 Tbsp Coarse Ground Black Pepper
1 Cup Olive oil (not Extra Virgin – Colavita)
2 lg Cloves Fresh Garlic-peeled and halved
12 slices Smoked Bacon
6 slices Muenster Cheese
6 Chiabitta Rolls


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

6 c shredded lettuce (in a seperate bowl)
2 lg Vidalia Onions sliced thin (in a seperate bowl)
3 Vine ripened tomatoes diced (in a seperate bowl)
Set aside.

1/2 c Hellmans mayonnaise
1/2 c Sour Cream
3 Tbsp of KA-ME Oyster Sauce
2 Tbsp Creamy Horseradish Sauce-Inglehoffer
1 Tbsp Lea & Perrins Worchestershire Sauce
1 Tbsp Chipolte Sauce – McIlhenny
1 tsp Coarse Black Pepper
1/2 tsp Kosher Salt
Juice of 1 large fresh Lemon
Combine dressing ingrediants in a large mixing bowl. Cover and set aside until burgers are cooked.

Combine the following ingrediants in a large bowl
2 lbs Fresh Ground Chuck
3 green Onions finely chopped (white portion only)
1 tsp Kosher Salt
1 Tbsp Coarse Balck Pepper
1 tsp Chipolte Sauce
1 Tbsp Oyster Sauce
Cover with plastic wrap and set aside.

Cook the bacon in a skillet or pan on the grill. Drain and set aside.

Slice all rolls. Use olive oil to lightly coat all inside surfaces. Place on the outer area of the grill to toast.
Remove from grill and rub each tosted surface with fresh garlic. Cover with foil until ready for assembly.

Place the hamburger patties on the grill over medium heat and covered for 5-6 minutes on each side for medium. Turn each patty only once. The last two minutes of grilling, top each burger with slice of Muenster Cheese and allow to melt. Remove burgers to a pan or plate for assembly.


Shredded Lettuce
Sliced Onions
Diced Tomatoes
Mix into the already prepared Oyster slaw dressing
in a large bowl.

On the bottom of each toasted Chiabitta roll place 2 full slices of cooked smoked bacon.
Place one Cheeseburger on top of the bacon.

Place 1/4 cup of the prepared Oyster Slaw on top of each Cheeseburger. Finish with the top half of the toasted Chiabitta roll and serve.