BBQ Dill Burger

Featured Sauce: Scorpion
Wine Pairing: Sync Cabernet Sauvignon
WHAT YOU'LL NEED:
Ingredients:
- 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
Instructions:
-
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.
- 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.
- Cover and refrigerate for about 1 hour. (This will help the burgers keep their shape on the grill)
- 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.
- Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice the onion, etc.
- 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.
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