Directions:

1. To Prepare Dijonnaise:
   In a mixing bowl, combine all ingredients. Mix until well-blended. Cover, and place in the refrigerator until ready to use.
2. To Prepare Beer Braised Onions:
   Place oil in sauté pan. Heat over medium high heat. Add onions. Sauté onions for 2 to 3 minutes. Add salt and pepper. Stir into onions. Add beer and simmer for 3 to 4 minutes. Cook until beer is reduced by half. Cook until onions are golden in color. Serve warm.
3. To Prepare Salt and Vinegar Potato Wedges:
   In a large stockpot, bring water and vinegar to a boil. Carefully place potato wedges into boiling water. Boil for 3 to 5 minutes until half cooked. Immediately drain potatoes into a colander or strainer under cold water. Drain well. Deep fat fry at 350 degrees Fahrenheit for 2 1/2 to 3 1/2 minutes or until golden brown. Drain well. Season with salt. Divide into four portions and place 1 serving onto each service plate.
4. To Prepare Bavarian Burger:
   Combine Montreal steak seasoning, seasoned salt, granulated garlic and granulated onion in a stainless-steel bowl. Mix until well blended. Add ground beef. Mix until well blended. Divide mixture into 4 balls. Shape each ball into a 4-inch diameter patty. Preheat grill or grill pan to medium-high heat. Coat with cooking oil spray. Place patties. Cook for 3 to 3 1/2 minutes or until puddles of juice form on surface. Flip patties. Cook for 1 to 1 1/2 minutes on second side or until juices run clear and patty is cooked through. Top each patty with 1 slice Swiss cheese. Allow to melt. Top cheese with 2 slices of ham. Spread 1 Tablespoon Dijonnaise on heel of bun. Place 1 hot burger patty with melted cheese and ham on the heel of each bun. In order, top with:
   -1 Tablespoons braised onions
   -2 slices of tomato
   -2 hamburger pickles.
   Spread 1 Tablespoon Dijonnaise on the crown of the bun. Place the crown of the bun on sandwich to close. Place 1 burger on plate next to potato wedges. Enjoy immediately!