Burgers at Tiffany’s

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Shoe-String Onion Rings
2 cups peanut oil
2 large onions sliced as thin as possible (4 cups)
Horseradish Sauce
1/2 cup Mayonaisse
4 tsp. prepared horseradish
Juice of 1/2 a lemon
1/4 tsp. cracked black pepper
2 lbs. 80% lean ground beef
1/4 cup Calivato extra-virgin olive oil
2 tsp. sea salt
1 tsp. ground black pepper
4 slices deli smoked cheddar cheese
4 Honey Wheat hamburger buns



Bring to a boil in a heavy medium sauce pan one sliced onion and 2 cups of peanut oil. Reduce heat to simmer turning onions with a fork as they cook. Cook until golden brown – usually takes about 20-30 minutes per batch. Remove onions and arrange in a thin layer on paper towels. Repeat process with second onion in the same hot oil keeping at a bubbly simmer. Onions will crisp as they cool. For the sauce whisk together mayonaisse, horseradish, lemon and cracked black pepper. Refrigerate until ready to serve. For the burgers combine ground beef, olive oil, sea salt and pepper. Mix gently with hands to incorporate all ingredients. Shape into 4 – 1/2 lb. burgers about 1" thick. Grill directly over high heat about 3-4 minutes with grill lid open. Flip and grill additional 3-4 minutes for medium rare. Take burgers off direct heat and top with sliced cheese. Split buns and lay off direct heat. Shut grill off and close lid letting burgers rest about 3 minutes, cheese melt and buns are warmed through. To assemble, place burger on bun bottom, top with sauce and crip onion rings. Spread additional sauce on top half of the bun and place atop the burger. Enjoy!