| Level: | Easy |
| Total: | 34 min |
| Prep: | 20 min |
| Cook: | 14 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 34 min |
| Prep: | 20 min |
| Cook: | 14 min |
| Yield: | 6 servings |
Ingredients
- 1 pound lean ground beef
- 1/2 pound ground pork sausage
- 1/3 cup grated carrot
- 1/4 cup finely chopped onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons dill pickle relish
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable cooking spray
- Dill Pickle Remoulade, recipe follows
- 6 seeded hamburger buns, split and lightly toasted
- 6 Swiss cheese slices
- 6 cooked bacon slices
- Green leaf lettuce, for garnish
- Sliced ripe tomatoes, for garnish
- Thinly sliced sweet onion, for garnish
- 2 cups mayonnaise
- 4 cups dill pickle relish, drained
- 1 tablespoon Dijon mustard
- 4 teaspoons paprika
Instructions
- In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns.
- Stir together all ingredients until blended; cover and chill until ready to serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1335 |
| Total Fat | 98 g |
| Saturated Fat | 24 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 53 g |
| Protein | 35 g |
| Cholesterol | 145 mg |
| Sodium | 2639 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1335 |
| Total Fat | 98 g |
| Saturated Fat | 24 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 4 g |
| Sugar | 53 g |
| Protein | 35 g |
| Cholesterol | 145 mg |
| Sodium | 2639 mg |
Reviews
I have made these several times and get great response from people. I love how this recipe sneeks in vegies (being a mother, that is important). I use baby carrots and use a zester on them. the onion and parsley I throw in the food processer. easy and tasty!
i can only rate the sauce on this since i did not have all the ind to make the burgers. the sauce is great! very easy to whip up with everything i always have in the fridge. cant wait to try the burgers though
We made mini burger on a wheat dinner roll at a BBQ cook-off, using this recipe and won first place in the Chef Choice Division, our score were really high
Very quick and easy to make. I grilled the burger on a George Foreman instead of in the pan like he suggests, and mine fell apart on one of the edges because of all the carrot shavings. I’d chop them up next time instead of shavings, because I think it would help them adhere better. Also, the remoulade was delicious, but I reduced the amount of mayonnaise and still found it to be too much – I’d cut it down to equal amounts mayonnaise and mustard, and then cut those down in relation to the pickles so it’s more relish-y. However, these are VERY minor changes, and I loved the complex flavors. Would definitely make it again!