Kentucky Beercheese Burgers with Spicy Sorghum Salad

Pairs well with:


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


Spicy Sorghum Salad
¼ cup sweet sorghum syrup
¼ cup white wine vinegar
½ teaspoon salt
1 cup julienne radishes
½ cup julienne carrots
½ cup julienne cucumbers

2 cups grated sharp Cheddar cheese
1 tablespoon Tabasco Chipotle Pepper Sauce
1 clove garlic
¼ teaspoon garlic salt
1 teaspoon cayenne pepper
¼ cup plus 1 tablespoon flat beer

2 lbs freshly ground chuck
2 shallots, minced
2 tablespoons Lea & Perrins Worcestershire sauce
3 tablespoons bourbon
1 teaspoon salt
1 teaspoon freshly ground black pepper

Vegetable oil, for brushing grill rack
6 Kaiser rolls, split
6 tablespoons unsalted butter, softened



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

To prepare spicy sorghum salad, whisk sorghum, white wine vinegar, and salt in a medium bowl until well combined. Add radishes, carrots, and cucumbers, tossing to coat. Set aside.

For Beercheese, combine cheese, Tabasco sauce, garlic, garlic salt, and cayenne pepper in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.

In a large bowl, gently combine ground chuck, shallots, Worcestershire sauce, bourbon, salt, and pepper. Mix gently to combine and divide mixture into 6 round patties. Brush grill rack with vegetable oil and place patties on grill. Cook, turning once, approximately 4-5 minutes per side for medium, or until desired doneness. Meanwhile, spread cut sides of rolls with butter and place on outer edges of grill for about 1-2 minutes, until lightly toasted.

To assemble, spread roll bottoms liberally with beercheese, approximately 2 tablespoons per bun. Top with burger patties and spicy sorghum salad. Add roll tops and enjoy!I