Guinness Stout Coffee Grilled Onion Burgers with Sun-dried Spicy Sauce

Pairs well with:

Cabernet Sauvignon

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

People in Wisconsin love their beer and our tailgates. At any given football game grilled foods can be smelled from miles away. People are always trying to one up each other and they are always excited to give you a taste and hear your opinion. This burger evokes everything that people love in Wisconsin, our Beef, our Cheese, and our Beer.


Guinness Coffee Burgers

3 lbs of freshly ground chuck

¾ tsp of regular instant coffee granules

3 tbsp Guinness Stout Beer

¾ tsp cayenne pepper

Sun-dried Spicy Sauce

¾ cup Miracle Whip

2 tbsp oil-packed sun-dried tomatoes chopped (measure whole with no oil first before chopping)

1 tbsp prepared horseradish

1 tbsp ketchup

1/8 tsp cayenne pepper

Guinness Stout Grilled Red Onions

¼ cup + 2 tbsp salted sweet butter

¾ cup chopped red onions

¾ tsp cayenne pepper

¾ cup Guinness Stout Beer

2 tbsp sea salt for salting meat

Vegetable oil for brushing the grill rack

Italian baguette – approx 2 inches high – and 2.5-3 inches wide – each section needs to be cut into 5 inch sections and split completely through lengthwise

¾ cup of softened salted sweet butter

6 slices Sliced sharp white cheddar cheese

12 slices of thinly sliced tomatoes

6 long slices of bread and butter pickles

6 crisp lettuce leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Place meat into a dish for mixing. Mix coffee, Guinness and cayenne pepper into a separate dish. Handling the meat as little as possible to avoid compacting it, pour Guinness mixture on meat and mix well. Place meat mixture aside and let rest for 45 minutes.

While waiting for meat to rest prepare Sun-Dried Spicy Sauce.

Take a food processor and add Miracle Whip, oil-packed sun dried tomatoes, horseradish, ketchup and cayenne pepper. Process mixture until ingredients are completely mixed and no large chunks are visible.

Pour into a dish for easy spreading on bread.

When 10 minutes are left for the meat sitting start preparing Red Onion Mixture. Prepare an aluminum foil packet to cook red onion mixture. Place butter, red onions, and cayenne pepper in middle of foil. Fold up sides and corners to create a type of cup. Add Gushiness Stout to mixture and close the top of the packet.

When 45 minutes are up go ahead and place Guinness Stout Red Onion Mixture on grill rack set off to the side not over direct heat.

Go back to the meat. Add salt. 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 rolls. Oil grill rack and place burgers on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium

Move red onion mixture more over the heat source. Allow to cook till onions are just about to soften. Onions should be a little crunchy

While meat is cooking take bread and spread equal amounts of softened butter over each cut section. Place on grill on outer edges of rack, cut side down to toast lightly.

When meat is just about done place 1 slice of cheese on top of each patty and cover grill for remainder of cooking time. Allow meat to rest off of grill for 5 minutes before serving.

To assemble burgers, place equal amounts of Sun-Dried Spicy Sauce over cut sides of bread. On each roll bottom place burger with cheese. Then place equal amounts of onion mixture, 2 slices of tomato, 1 slice of pickle and 1 lettuce leaf to cover meat. Add the roll tops and serve.