Homemade Mini Burgers

Servings: 8

• 1 pound sirloin tip roast, trimmed
• 1 pound chuck roast
• 8 slices dill pickle
• 1 teaspoon Chef Judy Spicy seasoning*
• 1/2 cup dijon mustard
• 2 tablespoons horseradish, prepared
• 1/2 cup mayonnaise, real
• 4 ounces cheese

* Available in Lincoln at Leon's Gourmet Grocer and Open Harvest or on-line through Bandiola Spices.

Grind the two meats in a meat grind grinder with coarse grind. Repeat, putting meat through fine grind, and adding seasoning. Divide in 8 pieces and pat out to little burgers, and cook on a grill until desired temperature.
Mix mustard, horseradish and mayonnaise together. Place burgers on the buns and top with mustard sauce, dill pickle and 1/2 oz of cheese

Per Serving (excluding unknown items): 305 Calories; 24g Fat (69.4% calories from fat); 22g Protein; 2g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 424mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 2 Fat; 0 Other Carbohydrates.

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