Whish i was a Pickle not a burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Dill Mayo:
1 cup of mayo
2 tablespoons of fresh chopped dill
1/8 teaspoon of lemon juice

3 pounds of ground beef
2 1/2 teaspoons of ground sea salt
1 1/2 teaspoons of freshly ground black pepper
1/2 teaspoon of seasoned salt
1/4 teaspoon of paprika
3 teaspoons of “Lea &Perrins” worcestershire sauce
1 1/2 teaspoons of “colgin” liquid smoke – Mesquite
3 cloves of garlic finely minced
2 eggs

Carmelized Onions & Shrooms:
2 tablespoons of extra virgin olive oil
2 tablespoons of unsalted butter
8 ounces of baby bella mushrooms – sliced
1 medium sweet onion – sliced and chopped

vegetable oil for rubbing on the grill
12 thin slices of “Havarti with Dill” cheese
6 Seasame buns – sliced



To make the Dill Mayo; combine the mayo, dill, and lemon juice in a bowl and mix well. Cover and let stand in fridge to allow flavors to marry together.

To make the burgers; combine the ground beef, sea salt, pepper, seasoned salt, paprika, worcestershire sauce, liquid smoke, garlic, and eggs in a large bowl and mix well. Then let the meat chill in the fridge for 15-20 minutes. This allows the fat in the beef to firm up again, so it doesn’t melt on your hands from being handled to much.

Turn your gas grill on to medium-high heat and allow to warm up.

Take the beef out of the fridge and portion into 6 equal amounts, and form those into patties.

In a saucepan placed on the grill add the olive oil and butter. When the butter is melted add the mushrooms and onions. After a minute and a stir, add the salt and pepper. Continue to saute until the onions become translucent and start to carmelize. Take them off the heat, put in a bowl and cover to stay warm.

Close the grill lid to allow the grill to get back upto temperature. Using either a cloth or paper towels, rub vegetable oil on the grill racks. This helps prevent the meat from sticking to the grate.

Place burger patties on the grill. Close the lid, and cook for 3-4 minutes. Flip the burgers, and cook an additional 3-4 minutes. Move the burgers off direct heat. Easy as turning off one side of your grill. Place a spoonfull of mushrooms and onions on each burger. Cover each burger with a couple slices of cheese. At the same time place the sliced buns on the heated side of the grill to toast lightly. Close the lid to help the cheese melt, but remember to keep an eye on your buns and not let them burn. The cheese should be melted with-in 1-2 minutes.

To assemble; place the burger on the bottom half of the burger bun. Spread the Dill Mayo on the top bun and place on top of the burger. Serve and Enjoy!

Makes 6 servings.