BIG Drunken Blarney Beef Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Skillet Slaw:
2 tablespoons Colavita Extra Virgin Olive Oil
½ cup coarsely chopped white onion
3 minced cloves of garlic
½ cup finely chopped red bell pepper
1 julienne carrot
¼ pound coarsely chopped deli corned beef
½ teaspoon celery seed
2 tablespoons Grey Poupon Country Dijon Mustard
½ teaspoon salt
1 teaspoon coarse ground pepper
¾ cup wheat beer
½ coarsely chopped head green cabbage

Whiskey Butter:
6 tablespoons butter
3 tablespoons Irish whiskey

3 pounds ground sirloin
¾ cup Irish steel cut oatmeal
6 tablespoons chopped fresh parsley
1 ½ tablespoons tarragon
1 tablespoon garlic salt
1 tablespoon coarse ground pepper
¾ cup wheat beer Vegetable oil, for brushing on the grill rack
6 cheddar cheese slices
6 potato buns Grey Poupon Country Dijon Mustard



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Note: The Skillet Slaw and Whiskey Butter mixture will need to be cooked with the cover up and the burgers will be cooked with the cover down. To make the Skillet Slaw, heat the olive oil in a large cast iron skillet, add onion, garlic, red bell pepper and carrot, sauté for 4 minutes. Add corned beef and cook until hot and lightly browned, about 2 minutes. In a small bowl mix celery seed, Dijon mustard, salt, coarse ground pepper and beer and add to skillet mixture, blend thoroughly. Add cabbage and mix again thoroughly. Heat mixture until hot but still crisp, about 4-5 minutes. Set aside by the grill and keep warm until needed. To prepare the Whiskey Butter, in a small pot melt the butter, 1-2 minutes. Add the whiskey and blend thoroughly. Remove from the fire and keep warm by the grill until needed. To make the patties, combine the ground sirloin, oatmeal, parsley, tarragon, garlic salt, coarse ground pepper and wheat beer in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the potato buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 10 minutes for each side. During the last few minutes of cooking the patties: Add the cheddar cheese to the patties and melt. Brush a generous amount of Whiskey Butter on each side of the potato buns. Place the buttered buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread Dijon mustard over the top cut side of the buns. On each bun bottom, place a sirloin patty and top with a generous amount of the skillet slaw, add the bun tops and serve. Makes 6 burgers