2 tablespoons Scotch Bonnets
1 medium onion, chopped
1/2 teaspoon ground white sugar
1/2 teaspoon garlic powder
1/8 teaspoon dried oregano
2 teaspoons distilled white vinegar
1 teaspoon Worcestershire sauce
3 tablespoons distilled white vinegar
1 tablespoon distilled white vinegar
1 tablespoon prepared horseradish
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon dry mustard
Place Scotch Bonnets in a medium bowl. Cut each piece of onion and sugar into small, shallow dice. Place on a small plate.
In a small bowl, combine garlic powder, oregano, vinegar, Worcestershire, vinegar, Worcestershire sauce and horseradish. Mix well and transfer to a large bowl. Mix in salt, parsley, dill weed, dill weed, mustard and horseradish until coated. Shape mixture into 1 inch squares, leaving 4 inches border.
Sprinkle sauce mixture over cheeseburger. Refrigerate approximately 2 hours before serving.
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