Sioux Nation Employee Wins Best Burger

Recently, Sioux Nation’s own Jenny Johnson competed in the Sanford International “Grillin on the Green” contest.  With mere moments to select from an array of ingredients, Jenny whipped up a creation she named the PB&J Burger. Today, she shares the recipe for this winning burger:


2lb Hamburger

Peanut Butter

Raspberry Jalapeño Jam (any spicy jam you prefer)

1lb Bacon – Cooked

1 Red Onion sliced thin

1-2 sticks butter

4 slices of Swiss Cheese

Salt and pepper to taste

Soy Sauce

Fresh Bakery Hamburger buns

Arugula (optional)


In a sauce, pan melt half a stick of butter and add a few shakes of soy sauce. When hot, add sliced onion and sauté (do not over cook, onion should be slightly crisp – not mushy)

In a bowl add hamburger, salt and pepper to taste preference and sliced butter patties about a half to 3/4 stick butter (this gives some extra flavor and juiciness to your burger). Form into about 4 patties.

Make sure the grill is hot and ready to go. Place burgers on grill 7-8 minutes a side. Only turn once.

Cook until inner temperature reaches 160 degrees.

While burgers are cooking use the remaining butter to butter buns. When the burgers are within a few minutes from being done, place buns on grill butter side down and grill until nice grill marks appear; place cheese on burgers to melt.

Remove and place burgers on plates, and layer sautéd onions, then 3 pieces of bacon, 1 Tbl spoon Jam and 1 Tbl peanut butter to each burger. May garnish with 3-4 leafs of Arugula.