Bullitt County Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 lb.extra lean ground chuck
2 eggs
4 saltine crackers with salt
1/2 tspn black and cayenne pepper mix
Minced garlic
1/4 to 1/2 sweet onion chopped very fine
1 cup of shreded jalapeno
pepper jack cheese
Wostershire Sauce
4-6 ozs of dark microbrew ROOM TEMPERATURE



beat two eggs until complete, and add four crushed crackers. continue whipping together. pour into container with ground beef and mix together adding 1/2 tspn of black and cayenne pepper. Adding a dash of worchestershire and cup of shredded pepper jack, mix together by hand aggressively. Heat skillet and cover the bottom with olive oil. After warm, pour in onion and 4 ozs of dark beer as directed. At this point, turn stove on high until beer and onion begin to simmer. Beer will soften onions and begin turning them brown along edges. Pour into bowl with beef and other ingredients. Continue working together in patties, and place in covered dish for 20-30 minutes and refrigerate. If using gas grill, preheat on low for 20 minutes following, and place burgers on top burner. Must grill slowly to capture moisture and full flavor. Cook to desired preference. Serve on steamed onion bun with desired toppings, and sliced dill. Great with red wine, or frozen margarita.