Grand Canyon Burger

This super stacked beef burger will seem familiar and taste sensational. It’s all in the tangy sauce!


  • 1 pound Ground Beef 
  • 3 Tbsp. Onion, minced
  • Worcestershire Sauce
  • 1 Clove Garlic, minced
  • Salt & Pepper, to taste
  • 4 slices American cheese
  • Iceberg lettuce, shredded and diced
  • Dill Pickle slices
  • 8 Canyon Bakehouse Burger Buns (2 bottoms and 1 top per burger)
Tangy Sauce
  • ½ C. Mayonnaise
  • 2 tsp. Sweet Pickle Relish
  • 1 tsp. White Vinegar
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ tsp. Paprika


  1. In a large mixing bowl, combine the ground beef, onion, Worcestershire sauce, garlic, salt and pepper.
  2. Form the meat mixture into 4 patties, slightly flattened.
  3. Place the patties on the grill. Cook until browned on both sides and tension can be felt in the center.
  4. Right off the grill, place a slice of cheese onto each patty and set aside to make the tangy sauce.
  5. In a medium mixing bowl, whisk together the ingredients for the tangy sauce.
  6. Prepare four bottom buns and two top buns with tangy sauce and diced iceberg lettuce.
  7. To assemble each burger, layer two prepared bottom buns with two cheese covered patties and pickles. Place the tops of the buns and secure with toothpicks as needed.


Yield: 2 Burgers (2 patties each)

Prep time: 15 min

Cook time: 5 min