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Melissa's Tri-City Burger

I've lived in three very different cities in my life, each with its own distinctive cuisine. My recipe for the BEST burger incorporates some of my favorite ingredients from each of those regions... sourdough bread from my native San Francisco; picked okra, vidalia onions and bourbon from Charleston, South Carolina where I spent my college years; and the sharp white cheddar cheese I live on now as a young working woman in New York. I hope my burger sends your tastebuds on a trip accross the country the way it does for me.


1/3 C. chopped picked okra
1/3 C. sundried tomatoes
1/3 C. dijon mustard
1 vidalia (or other sweet) onion, cut into 6 slices olive oil
1 lb. ground chuck
1 lb. ground sirloin
2 T. bourbon
2 T. Worstershire sauce
2 sourdough baguettes
12 slices sharp white cheddar cheese
6 pieces of bibb lettuce


Heat grill to medium-high heat. Combine okra, sundried tomatoes, and dijon mustard in small food processor. Blend until only small chunks appear. Pour into bowl, set aside. Brush each side of onion slices with olive oil. Place on grill, grill each side for 1-2 minutes. Set aside. In bowl, combine chuck, sirloin, bourbon, and Worstershire sauce. Mix with wooden spoon until blended. Form into 6 rectangle-shaped patties. Salt and pepper both sides. Place on grill, 3-4 minutes each side for medium-rare. Cut baguettes into 6 six-inch segments. Cut each segment down the middle. Brush with olive oil, place on grill 1 minute. Put two slices of cheese on each burger during the last minute of cooking. Build your burgers: Place bibb lettuce on bottom piece of baguette, followed by onion, burger. Spread okra/sundried tomato/dijon spread on top half of baguette. Place on top of burger... and ENJOY!