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Mediterranean Blend - Swiss Burgers

Swiss Burger With Dill copy

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Ingredients :

  • Real Sourdough or Sprouted Grain Bread
  • Sliced Organic Baby Swiss
  • 1 pound Grass-fed Beef
  • 1 pasture Egg Yolk
  • ¼ cup finely minced Onion
  • 2-3 tbsp. AcroAma Mediterranean Blend
  • Fresh Dill
Dill Mayonnaise:
  •  2 Egg Yolks from local free-range and pastured hens
  • 1/2 tsp ground Dry Mustard
  • 1/4 tsp Sea Salt
  • 1 Tbs White or Coconut Vinegar
  • 1 tsp Lemon Juice
  • 1 cup Expeller-pressed Sunflower Oil
  • Fresh Dill, finely chopped

By Justin Penoyer

Directions :

Makes enough for 4 people


  1. In a skillet saute your onion in high quality butter or coconut oil just until they begin to turn clear. In a large mixing bowl combine your ground beef, egg yolk, clarified onions, and Mediterranean Blend.
  2. Using your hands or a meat processor mix the ingredients together well, and then form into 4-6 patties depending on your preferred size. Transfer to a platter and lightly season each side with the Mediterranean Blend.
  3. Place the patties on your grill or in your skillet for 3-4 minutes, then flip and cook for two minutes before adding the swiss cheese (if using a skillet, cover the burgers with a lid to effectively melt the cheese). Cook another 2-3 minutes or until cooked to your preference.

Serve over toasted sourdough and dill mayonnaise, and garnish with fresh dill.

Dill Mayonnaise:

The key to thick and creamy mayo is to use two yolks per cup of oil. Make sure all of your ingredients, especially the eggs, are at room temperature before you begin.

By hand:

  1. Place a piece of rubber shelf liner under your bowl to keep it stable while you whisk. In a bowl, combine the yolks, dry mustard and salt and whisk thoroughly.
  2. In a little bowl, combine the vinegar and lemon juice and add half of the acidic mixture to the egg yolk mixture. Place a few drops of the oil into the bowl and whisk until combined. Continue adding drops or a small, steady stream while whisking hard until you have added all of the oil.
  3. Whisk in the remaining acidic mixture, your fresh dill, and salt to taste.

Food processor:

  1. Place the egg yolk, mustard, salt and half of the acidic mixture in the food processor and pulse once or twice to combine. Add in a few drops of the oil and pulse until an emulsion forms.
  2. Drizzle the remainder of the oil into the food processor in a steady stream while running the processor on low.
  3. Add the remaining acidic mixture and fresh dill, pulse until combined, and adjust salt.

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