Dark, Hot and Juicy Jersey Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2# ground 80% chuck
1 c. diced yellow onion
4 cloves garlic, minced
2 tbsp. chili powder
3 tbsp. Worchestershire sauce
2 tbsp. dried oregano
3 tbsp. Jack Daniels bourbon whiskey
3 tbsp. dark brown sugar
2 tsp. fresh ground black pepper
2 tsp. kosher salt
vegetable oil, for grill
6 slices pork roll 
1 large yellow onion, sliced in 6 thick slices
6 slices white American cheese
6 onion top hamburger buns
1/2 c. mayonnaise
2 tbsp. Dijon mustard



In large work bowl, mix together ground chuck, onion, garlic, chili powder, worchestershire sauce, oregano, whiskey, brown sugar, pepper, and salt, mixing well. Cover and refrigerate for 1 hour. Prepare a charcoal grill with medium high heat on one side, and medium heat on the other. Brush grill grates with vegetable oil. When grill is hot, form burger meat into 6 patties. Place over med. high heat and grill covered for 4 minutes. Flip and move to medium heat, and cook covered for 6-10 minutes longer, depending on the doneness desired (med. rare to well). In the last few minutes of cooking, place the pork roll slices and onion slices over the medium high side, flipping after 2 minutes to get nice grill marks, and cook another 2 minutes. Place 1 slice of cheese on each of the patties for the last minute of cooking time to melt. Move all items to a platter to rest. Meanwhile, place the rolls, cut side down, on the med. high area for 1 minute to toast. Mix the mayonnaise and dijon together in a small bowl. To assemble, spread the mayo/dijon mixture generously on both bun halves, top bottom half with a patty, then a pork roll slice, then a grilled onion slice, and finally the bun top. Serve immediately.