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Dill and Sweet Watermelon Rind Bacon Burgers

This Burger idea came to my wife and me as we were working our little garden and talking about a burger for dinner one night. My beautiful bride said she wanted something that had that downhome taste that we both love. We picked some Dill weed and got some sweet watermelon rind pickles from the pantry for inspiration. The end result is the recipe that you see here. These Dill and Sweet Watermelon Rind Bacon Burgers were just the ticket to bring the flavors of summer time home to our taste buds.


1.5 lbs Top Sirloin Steak
1.5 lbs Chuck Eye Steak
2 Tablespoons Dry Dill Weed (Separated 1 tablespoon each)
2 Tablespoons Garlic Powder (Separated 1 Tablespoon each)
1 ½ Tablespoon Salt
1 ½ Tablespoon Ground Black Pepper (Separated 1 Table spoon and ½ Tablespoon)
¼ cup Worcestershire Sauce
6 Sprigs of Fresh Dill Weed
12 slices of Bacon
1 Sliced Red Onion
6 Fresh Onion Rolls
8 Tablespoons of Mayonnaise
1 Tablespoon Hot Prepared Horseradish
½ Cup Sweet Pickled Watermelon Rind (Chopped)
6 Slices of Havarti Cheese
8 teaspoons Grey Poupon Dijon Mustard


Season Top Sirloin and Chuck Eye steaks with 1 tablespoon each of Dry Dill Weed, Garlic Powder, Pepper and 1 ½ tablespoons of Salt. Gently pat ingredients into steaks and allow to rest 5minutes. Cut Steak in to roughly ¾” cubes. In 3 batches Chop steak cubes in Food Processor with 10 - 1 second pulses of the Food Processor for each batch. Gently make 6- ½ lb.-½” thick burgers from the fresh ground steak. Season burgers on both sides with Worcestershire Sauce. Place 1 fresh Dill sprig on each burger Wrap (cross) each burger with two slices of bacon and secure with tooth picks. Slice Red Onion in thin whole slices and set aside. Split Onion Rolls and set aside. Make Dill and Sweet Watermelon Rind Spread. Combine the Following ingredients: 8 tablespoons of Mayonnaise, 1 tablespoon of Garlic Powder, 1 tablespoon of Dry Dill Weed, 1 tablespoon of Hot Prepared Horseradish, ½ tablespoon of Ground Black Pepper, ½ cup of chopped Sweet Pickled Watermelon Rind. Cook Burgers with fresh Dill side up over hot grill for 8 minutes. Flip Burgers and cook for 3 minutes. Place 1 Havarti Cheese slice on each burger. Place Split Onion Rolls face down on the grill. Cook burgers 2 more minutes or until inner burger temperature reaches 168 degrees. Pull burgers off the grill. Pull Onion Rolls off the Grill. Remove Toothpicks from burger and set burgers aside. Spread Onion Rolls’ lower portion with Grey Poupon Dijon Mustard. Add Sliced Red Onion to each lower roll portion. Place Burger (cheese side up) on lower portion of the Onion Roll. Liberally cover upper Onion Roll portions with Dill and Sweet Watermelon Rind Spread. Top the burger with upper portion of Onion Roll and Serve


We love these burgers and we are sure you will too. We both hope to see you at the Sutter Home Winery.