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Dill me in Burger

My burger gets its name from the fresh dill I use in the sauce, the Havarti with dill cheese slices and the fried dill pickles that top off the burger. My family has always been known for making juicy hamburgers. I think it's the cream, egg and bread crumbs we use. I go one step further with this recipe and saute fresh green onions and mushrooms and then I fold that into the beef before grilling. I top the burger off with fried dill pickles to give it that Southern feel. This recipe can be made entirely on the grill. Use a cast iron skillet for the sauteing and deep frying. It works great directly over the coals or on a side burner.


1) 1/2 cup of mayonnaise
2) 1/4 cup of horseradish mustard
3) 1 tbsp. fresh dill, chopped
4) 4 oz. Baby Bella mushrooms, rougly chopped
5) 3 green onions, sliced
6) 2 1/2 tsp. of salt
7) 2 cups peanut oil
8) 6 slices black peppered bacon
9) 12 hamburger dill pickle slices
10)1/2 cup cornmeal mix
11)1 1/2 lbs. ground chuck
12)1 egg, slightly beaten
13)1/4 cup unseasoned bread crumbs
14)1/4 cup evaporated milk
15)6 slices of Havarti cheese with dill
16)6 Kaiser rolls


To make the sauce mix mayonnaise, horseradish, mustard and fresh dill. Set aside in a cool place to allow ingredients to blend. Place a cast iron skillet either on the side burner of grill or directly over the coals. Heat 1 tbsp. of peanut oil then add onions, mushrooms, and 1 tsp. of salt. Saute until the vegetables have rendered most of their moisture. Set aside to cool. Cut each bacon slice in half and fry in the skillet. Set aside to drain on papertowels. Heat the remaining peanut oil in the iron skillet saving just enough to oil the grill. (Test the oil by sprinkling cornmeal mix on top. If the oil starts bubbling, then it is hot enough for frying.) Put the dill slices in the cornmeal mix. Shake off excess cornmeal and place the dill pickles into the hot oil. Fry until golden brown. Remove from oil and let them drain on papertowels. Mix ground beef, 1 1/2 tsp of salt, beaten egg, breadcrumbs and evaporated milk just until the the ingredients have been combined. (Do not overwork the meat.) Fold in the mushrooms and onions. Divide the beef mixture into 6 equal portions and shape into patties. Brush the gril rack with peanut oil. Place patties over medium-high heat. Cook for 6 to 8 minutes on each side or until patties register 160 degrees with an instant read thermometer. This will ensure a medium well done burger. Split Kaiser rolls in half and toast on grill. To assemble the burger, place a slice of Havarti on bottom of bun, then add 2 pieces of bacon. Top these two items with a burger patty. Spoon one heaping tablespoon of the sauce over the burger and top with two fried pickles. Add the top bun and the serve.


My family and I have had a wonderful time with this contest. I have subjected them to many burgers until this receipe was developed. I want to thank Sutter Home for this contest. It has been a BLAST!