Tommy’s Better Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 1/2 pounds ground sirloin
1/2 pounds ground pork
2 teaspoons dry mustard
1 teaspoon coarse kosher salt
1 teaspoon chile powder
2 teaspoons fennel seeds, crushed
1 teaspoons garlic pepper seasoning
1 teaspoon celery seeds, crushed
1/2 cup honey
1/2 cup vidalia onion, finely chopped
6 sesame seed sandwich rolls, split
1 cup real mayonnaise
2 tsp prepared horseradish
1/2 cup blue cheese, crumbled



To make the topping, combine the mayonnaise, blue cheese, and horseradish in a small bowl, mix well, cover and refrigerate until needed.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

To make the patties, combine the ground sirloin, ground pork, dry mustard, kosher salt,chili powder, crushed fennel seeds, garlic pepper seasoning, crushed celery seeds, honey, and chopped vidalia onions in a large bowl. Mix well. Divide the mixture into 4 equal portions and into patties.

When the grill has reached the desired temperature, brush the rack with vegetable oil. Place the patties on the grill rack, cover, and cook 6 minutes on each side for medium, turning once.

During the last few minutes of cooking, place the cut side of the rolls on the outer edge of the grill to lightly toast.

To assemble the burgers, place a patty on each roll bottom. Top with the mayonnaise mixture. Add the roll top and serve.