Ingredients

Burgers 1 lb ground beef
1 lb ground pork
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon Pinot Grigio
2 garlic cloves finely minced
1 tablespoon finely minced sweet onion
1 teaspoon fresh minced oregano
1 1/2 teaspoons hot salt
1 tablespoon Grey Poupon mustard
12 slices of french bread (medium thickness)
2 tablespoons of softened butter for bread
6 slices of baby swiss (small holes)
6 thin slices of honey baked deli ham
12 thin sliced dill sandwich pickles *trimmed to fit your bread*
Hot salt, for sprinkling on the pickles
Grey Poupon mustard for burgers
Olive Oil for brushing on grill rack
Spray for griddle Griddle and an iron skillet

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. In making the burgers combine the beef, pork, oj, lemon juice, Pinot Grigio, garlic, onion, oregano, salt and Grey Poupon in a large bowl. Don't over knead your meat it will get dry. You may want to combine all ingredients except meat first to incorporate together then add it to the meat mixture. Divide the mixture into 6 equal portions and form them into patties/burgers to fit your bread. (so they may not be perfectly round) When grill is ready, brush the grill with olive oil. Place burgers on grill rack, cover and cook, turning only once, and until done to your preference, approximately 6-8 minutes on each side for medium. During the final minutes of grilling the burgers, sprinkle hot salt on pickles slices. Arrange on a rimmed non stick perforated grilling pan coated lightly with spray and grill along side the burgers for 1 to 2 minutes, turning as necessary. When done remove pickles and place on a plate and wipe griddle with a papertowel and spray pam again on it. When the burgers are cooked to your liking, remove from grill, stacking to keep warm. Begin to assemble the burgers by taking 3 slices of the bread and butter the outside of the bread, place butter side down on the griddle, spread mustard on inside of both peices of the bread (your top and bottom buns, so to speak), then put your burger on the unbuttered bun on the grill which now has mustard on it, place ham on each burger making sure to cover (let it drape), place a slice of cheese on next, 2 grilled pickles slices and top with a slice of bread, mustard side facing the burger. Butter the outside of the bread slice now facing up. Return griddle to grill. Now taking your iron skillet firmly press down on each burger to "smash" all the ingredients together, but NOT to firmly you don't want to destroy your burger. Just enough to meld the cheese with the ham and pickle. Once you have pressed down on each burger, remove griddle and plate your burgers. Serve with a side of homemade black "baked" beans and spicy coleslaw with rice.

Ingredients

Burgers

1 lb ground beef
1 lb ground pork
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon Pinot Grigio
2 garlic cloves finely minced
1 tablespoon finely minced sweet onion
1 teaspoon fresh minced oregano
1 1/2 teaspoons hot salt
1 tablespoon Grey Poupon mustard

12 slices of french bread (medium thickness)
2 tablespoons of softened butter for bread
6 slices of baby swiss (small holes)
6 thin slices of honey baked deli ham
12 thin sliced dill sandwich pickles *trimmed to fit your bread* (Vlasik stackers work the best)
Hot salt, for sprinkling on the pickles
Grey Poupon mustard for burgers
Olive Oil for brushing on grill rack
Pam for griddle
Griddle and an iron skillet

Instructions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.

In making the burgers combine the oj, lemon juice, Pinot Grigio, garlic, onion, oregano, salt and Grey Poupon in a large bowl, mix well, then add your beef and pork. Don’t over knead your meat or it will get dry. Divide the mixture into 6 equal portions and form them into patties/burgers to fit your bread. (so they may not be perfectly round)

When grill is ready, brush the grill with olive oil. Place burgers on grill rack, cover and cook, turning only once, and until done to your preference, approximately 6-8 minutes on each side for medium.

During the final minutes of grilling the burgers, sprinkle hot salt on pickles slices. Arrange on a rimmed non stick perforated grilling pan coated lightly with pam and grill along side the burgers for 1 to 2 minutes, turning as necessary. When done remove pickles and place on a plate and wipe griddle with a papertowel and spray pam again on it. When the burgers are cooked to your liking, remove from grill, stacking to keep warm. Begin to assemble the burgers by taking 3 slices of the bread and butter the outside of each slice, place butter side down on the griddle, spread mustard on inside of each piece as well as the remaining 3 slices of bread, set aside those 3 slices (not already on griddle), then put your burger on the unbuttered side facing up which now has mustard on it, place ham on each burger making sure to cover (let it drape), place a slice of cheese on next, 2 pickles slices and top with your other slice of bread, mustard side facing the burger. Lightly, butter the outside of the bread slice now facing up. Return griddle to grill. Now taking your iron skillet firmly press down on each burger to “smash” all the ingredients together, but NOT to firmly you don’t want to destroy your burger. Just enough to meld the cheese with the ham and pickle. Once you have pressed down on each burger, remove griddle and plate your burgers. Serve with a side of homemade black “baked” beans and spicy coleslaw with jasmine rice.