RECIPES: Recipe Details

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Mustardy Pickle Burger with mustard glazed onions and mustard bacon


Dill Sauce
1/4 cup Dukes Real Mayonnaise
1/4 cup Grey Poupon Dijon Mustard
1/8 cup Vlassic Bread and Butter Stacker Pickle Juice
1 tablespoons chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Mustard/Bacon Slather
9 slices thick cut Applewood smoked bacon (cut in half)
1/2 cup Grey Poupon Honey Mustard
1/4 cup Vlassic Bread and Butter Stacker Pickle Juice
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Mustard Glazed Red Onions
2 medium red onions, 3/4 inch slices

1.25 lbs Angus ground chuck
1.25 lbs Angus ground sirloin
1/2 cup Mustard/Bacon slather (reserved from above)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
3 tablespoon minced fresh parsley
Vegetable oil for seasoning the grill
6 slices Havarti Dill Cheese

6 fresh Kaiser Rolls, sliced in half
3 tablespoon Colavita extra virgin olive oil
12 Vlassic Bread and Butter Stackers
6 (1/4 inch thick) beefsteak tomato slices


Preheat a gas grill to a medium-high heat.

To prepare the dill sauce, combine the mayonnaise, Grey Poupon Mustard, Vlassic pickle juice, chopped dill, salt, and pepper into a bowl. Mix thoroughly to combine ingredients. Cover with plastic wrap and set aside for future use while keeping cool.

To prepare the slather, preheat a 12-inch fire proof skillet on the grill. When skillet is heated, add bacon and cook until crispy (approximately 6-7 minutes). Remove and set on paper towels, reserving for future use. Add 4 tablespoons of the reserved bacon drippings to a fire proof sauce pot. Warm the pot on the grill while adding in the Grey Poupon Mustard, Vlassic pickle juice, tabasco, worcesterchire, salt, and pepper. Slowly warm the mixture for 5-7 minutes while stirring frequently. Set the pot aside to keep warm and for future use.

To prepare the onions, skewer six onion slices with a wooden skewer to hold together. Place the onions in a shallow dish and pour 1/4 cup of the mustard slather over them, making sure to brush on both sides. Cover with plastic wrap and set aside for future use while keeping cool.

To prepare the patties, add the chuck, sirloin, 1/2 cup mustard slather (reserved from above), salt, pepper, and parsley to a large mixing bowl. Combine the ingredients, while handling the meat as little as possible to avoid compacting. Form the mixture into six patties, slightly larger than the size of the buns. Loosely wrap the patties in plastic wrap and set aside to keep cool until ready to grill.

Prior to cooking the patties, remove the onions from the mustard slather and set aside (reserve the marinade for future use). When the grill is ready, brush the grill rack with vegetable oil and place the patties and the onions on the grill. Cook the patties, turning only once, until done to preference, 5 to 6 minutes on each side for medium. Grill the onions on each side for 5-6 minutes until tender and slightly browned. Frequently baste the onions and the patties with the reserved mustard slather during the cooking process. During the last two minutes of cooking the patties, place a slice of Havarti dill cheese on each patty and close the grill lid and continue cooking. When the patties and onions are ready, remove from the grill and place on a tray and loosely cover with foil to keep warm.

While the patties and onions are cooking, prepare the Kaiser rolls by slicing in half and brushing olive oil on the cut side of each roll. Once the patties and onions are removed from the grill, lightly toast the rolls on the grill for approximately 20 seconds.

To assemble the burger, lightly spread equal portions of the dill sauce to the cut sides of the grilled rolls. On each roll bottom, add two Vlassic Bread and Butter stackers, a tomato slice, 3 slices of bacon, a burger patty, and an onion slice. Add the roll top and serve.


This recipe was inspired by my affection of mustard, pickles, and of course burgers. The mustard slather adds a zing to the burger while basting maintains moisture. It also helps caramelize the onion without having to sweat in a pan for a lengthy time. Plus you maintain the grilled flavor and the, oh so important grill marks. The use of the pickle juice in the dill sauce adds a little sweetness while adding additional dill flavor. The Vlassic stackers add texture with a crisp crunch. This is a tasty burger which I know everybody will enjoy. It is very easy to make with minimal ingredients. This burger is truly one of my best creations as it would please any pallet.

This burger recipe is truly one of my favorites as I am sure it will be one of yours.