RECIPES: Recipe Details

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Honey Mustard Dill Burger with Wicked Bell Pepper Mayonnaise

The honey mustard chips add a zesty twang to the patties that is unrivaled by anything you have ever tasted. Add the Wicked Mayo and this melt in your mouth burger will disappear in moments.


Wicked Bell Pepper Mayonnaise
½ Cup – Roasted Red Bell Pepper
1 Cup – Mayonnaise
2 Tsp – Horseradish
Hamburger Patty
1 ½ LB – Chuck Roast, Ground in food processor
½ lb – Bacon, chopped or ground fine
1 Cup – Honey Mustard Potato Chips, Crushed
2 Tsp – Pepper
½ Tsp - Salt
1 Tsp – Onion Powder
3 cloves – Garlic, minced
1 Tsp – Red Pepper Flake
Vegetable Oil, for oiling grill
Texas Cheese Toast and Toppings
12 Slices – Texas Cheese Toast
18 – Dill Pickles Slices
2 – Tomatoes, sliced
1 – Red Onion, sliced


Prepare medium hot grill with cover (about 350 degrees) Wicked Bell Pepper Mayonnaise Chop roasted bell pepper into sections and place in food processor. Add Mayonnaise and Horseradish. Blend until well pureed. Refrigerate until ready to use. Hamburger Patty Mix ground chuck, bacon, honey mustard chips, pepper, salt, onion powder, garlic, and red pepper flake in large bowl. Mix well and separate into 6 even patties. Set aside. When coals are ready, lightly brush grill with vegetable oil, place patties on grill and cover. Cook about 15 minutes then flip. Cook an additional 8 – 10 minutes and remove. Burgers should be medium to medium well (slightly firm to the touch). Set patties aside to rest while preparing Toast. Texas Cheese Toast and Toppings Place 12 slices of Texas Cheese Toast, cheese side up, on slower side of grill. Cook about 5 minutes, or until lightly browned on bottom and cheese has melted. Coat cheese side of all Toast slices with the Bell Pepper Mayonnaise. Place 1 patty on bottom toast and top with 3 pickle slices, Tomato, and Onion. Top with a second slice of toast. Serve immediately.