Drill Sargento Burger


  • 8 oz. ground Black Angus Chuck
  • 1 Tbsp. finely minced Vidalia onion
  • 1 tsp. chopped Italian parsley
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 dashes Worcestershire sauce
  • 1/2 tsp. fresh minced garlic
  • 2 tsp. olive oil
  • 1 slice Sargento® Deli Style Sliced Sharp Cheddar Cheese
  • 1 slice Sargento® Deli Style Sliced Baby Swiss Cheese
  • 1 slice 1/4 inch thick ripe beefsteak or heirloom tomato
  • 1 split top bun
  • 2 thick slices bacon cut in half
  • 1 heaping Tbsp. sautéed onions
  • Dijon mustard


  1. Mix beef with the onion, parsley, salt, pepper, Worcestershire sauce and garlic. Shape into pattie. Brush lightly with olive oil and grill until desired doneness.
  2. Meanwhile, toast bun and spread mustard on bottom half. Warm onion and cook bacon.
  3. Put burger on bottom half of bun, top with onions and Swiss. Melt cheese under a broiler.
  4. Top with tomato slice, lightly seasoned with salt and pepper. Top with bacon and Sharp Cheddar. Melt cheese under a broiler, top with bun.