It is only right that during International Pickle Week we should all eat at least one pickle. You're probably thinking, "National Pickle Week?" Yep. It's true. International Pickle Week was founded more than 60 years ago by the Pickle Packers International, a trade association serving the pickling industry.

I've already started celebrating with one of my favorite pickles -- Black Pepper & Garlic Babies sold with both Del Monte and Gedney labels. I love them. But, then, I'm a pickle person. I think my dad had me eating pickles and olives as soon as I had teeth to chew them.

With Memorial Day weekend just ahead, the grills will be heating up. And many of them be cooking burgers.

Years ago, my friend, Micky, gave me a recipe for ground beef burgers that had horseradish mixed into them. I'm not sure where she got the recipe. She is a cookbook collector and I know she especially likes Junior League cookbooks. Maybe the recipe came from one of them.

The original recipe produces flavorful and juicy burgers. I've discovered Black Pepper & Garlic Babies can be chopped up and added to all kinds of dishes, adding a big burst of spicy flavor. They are a perfect match for the horseradish in these burgers.

It seems I wind up with the juiciest burgers when I use ground beef that has some fat in it. I used 80% lean when I made the burgers last night. Sometimes I've used 85% lean, but I wouldn't recommend using ground beef that is any leaner than that. You'll wind up with pretty dry burgers that crumble on the grill.

Use any pickle that is your own favorite. I also like the Zingers. They add a real hot kick to the burgers.

I've been developing pickle recipes for all the celebrating this week. You can get more of my pickle-icious recipes at pickleweek.com. When you visit that site, you can also watch a few videos that show me preparing the best recipes using Gedney and Del Monte pickles.

Oh, don't forget to check out the Slice and Grill Bacon Cheeseburgers that are in my newspaper column this week. With these big boys, I eat my pickle on the side.

Make these burgers that have the pickles on the inside and have a dilly of a Pickle Week!

Dilly Burgers

1 pound ground beef, 80% or 85% lean
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 cup finely chopped Black Pepper & Garlic Babies
2 tablespoons catsup
1 tablespoon prepared horseradish
1 teaspoon salt
2 teaspoons prepared mustard

With clean hands, use a gentle touch to mix all ingredients together. Shape into burgers. Grill over hot coals until cooked to desired doneness. Makes 2 to 4 burgers, depending on how big you want them to be.

Wouldn't some sauerkraut be a good topping on these burgers?

Sue Doeden is a food writer based in Bemidji, Minn. Her columns, recipes and photos appear weekly in select Forum Communications Co. newspapers. She also appears on Lakeland Public Television's Wednesday newscast at 10 p.m., and teaches cooking classes. Her recipes can be found online on her blog Sue Doeden's All about Food.

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