Black and Tan Upside Down Burgers

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.


2 1/2 pounds ground chuck
1 tablespoon Worcestershire Sauce
1 large egg
1 teaspoon pepper
1 teaspoon salt
1/2 tablespoon dark molasses
1/4 cup bread crumbs
10 oz of your favorite stout beer (room temperature)
Braised Onions
1 tablespoon butter
1 large sweet onion, thinly sliced
1 cup of your favorite pale ale beer (room temperature)
1 teaspoon sugar
1/2 teaspoon salt
3 cloves garlic, minced
2 jalapeño peppers, seeded and diced
Vegetable oil, for brushing on the grill rack
6 brown Irish soda bread rolls, split
6 slices of Stilton cheese
1/2 cup Dijon mustard



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, add the ground chuck, Worcestershire sauce, egg, pepper, salt, molasses and breadcrumbs in a large bowl and then slowly add the stout. Mix well until combined and the stout has been incorporated into the mixture, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Place patties flat on a plate or baking sheet in the refrigerator for 15 minutes to allow them to firm up. To make the onions, melt the butter in a fire-proof sauce pan on the grill rack. Add the onions and sauté, stirring frequently, until tender about 5 minutes. Add the pale ale, sugar, salt, garlic and jalapeños. Cook until most of the beer has been absorbed by the onions, about 15 minutes. Move the pan to the outer edge of the grill to keep warm and absorb the rest of the beer. Brush the grill rack with vegetable oil. Place the patties on the rack, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minute of grilling the patties, place the rolls, cut side down, on the outer edges of the grill rack to warm, add the cheese slices on top of the burgers and heat until slightly melted. To assemble the burgers, spread a thin amount of the Dijon mustard to the bottom roll. Next add the patty, a small portion of the braised onions and finish with the roll top and serve. Makes 6 burgers