BBQ Dill Burger

BBQ Dill Burger

Featured Sauce: Scorpion

Wine Pairing: Sync Cabernet Sauvignon



  • 80/20 Ground Chuck or Ground Beef of choice
  • 1tbsp Worcestershire Sauce 
  • 1/2 Cup Mayonnaise
  • 1/4 Cup Ketchup
  • 1/4 Cup Dill Pickles Finely Diced
  • 1tbsp Dill Pickle Juice
  • 1/4tsp Ground Pepper
  • 1/2tsp Garlic Powder
  • 2 to 4tbsp of Heartbeat Hot Sauce Dill Pickle Serrano


  1. In a large bowl, mix Ground Beef, salt and pepper, Worcestershire sauce, and Heartbeat Hot Sauce Dill Pickle Serrano - lots of it -  together until well combined.

  2. Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mould the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.

  3. Cover and refrigerate for about 1 hour. (This will help the burgers keep their shape on the grill)

  4. While burgers are resting, make the secret sauce: stir mayonnaise together with ketchup, pickles, pickle juice, ground pepper, garlic powder, and even more Dill Pickle Serrano hot sauce. Place in refrigerator.

  5. Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice the onion, etc.

  6. To grill, place each burger onto preheated grill. Cook 3 minutes on one side and then flip. Brush with BBQ sauce. Add cheddar cheese slices on each patty, cover and cook 1 minute. Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.