HERBY BOZI BURGER
SECOND PLACE

For the burgers:

2 lbs. ground round, 85 percent lean

1 tsp. kosher salt  

1 tbsp. granulated sugar

1 � tsp. ground black pepper

2 tsp. garlic salt  

2 � tsp. Lawry's Seasoned Salt

3 tsp. Montreal Steak Seasoning

For the toppings:

1 stick salted butter  

1 red onion, sliced into 1/8-inch rings

2 tsp. Grill Mates Barbecue Spice

For the assembly:

6 Brueggers Everything Bagels

Light herb garlic cream cheese spread

Sun-dried tomato spread

Romaine lettuce

Ketchup, mustard or steak sauce (optional)

In a frying pan, melt butter and saute onion, seasoned with Grill Mates spice, until translucent. Set aside.

Mix all burger ingredients and form into 6 1/3-pound burgers, pressing well to make them wide and flat. Grill patties until they reach 160 degrees or higher.

Slice bagels, brush with seasoned butter from onions and toast on grill.

To assemble, spread bottom of bagel with light herb garlic cream cheese spread. Place burger patty on top. Top with sauteed onions, and 1 ounce of sun-dried tomato spread. Garnish with lettuce (ketchup, mustard and steak sauce are optional) and finish with bagel top.

Makes 6 burgers.

-- Boris Smirnow, Stow