London Pub Burgers with Ale Onions, Malt Slaw, and Pretzel Mustard

Pairs well with:


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


Ale Onions:
1 ea. Jumbo Yellow Onion
12 oz. (one bottle) Bass Ale
2 Tbs. Granulated Sugar
2 tsp. Worchestershire Sauce
1 tsp. Kosher Salt
Malt Slaw:
6 oz. Green Cabbage (use the lighter colored inner part)
3 oz. Julienne Carrot – peel and julienne using a mandolin into 1/16th inch strips
1/2 c. plus 1 Tbs. Malt Vinegar
1 1/2 tsp. Kosher Salt
1 1/2 Tbs. Granulated Sugar
Pretzel Mustard:
1/4 c. Grey Poupon Mustard
3 oz. Bass Ale
6 Tbs. Unsalted Pretzels
2 1/2 lbs. Beef Chuck — 75% lean (not ground)
2 oz. Applewood Smoked Bacon
2 Tbs. Worchestershire Sauce
6 Tbs. Single Malt Scotch Whiskey
2 Tbs. Kosher Salt
2 Tbs. Fresh Cracked Black Pepper
Vegetable Oil to brush on grill
6 Caraway Seed topped Buns – cut in half
4 Tbs. Colavita Olive Oil



Method of Preparation: Heat gas grill to medium high heat. Ale Onions: Peel onion, cut in half core to core, remove core and slice onion into half moons 1/4 inch thick. Place onion slices in 2 qt. stainless steel sauce pot. Add Bass Ale, sugar, worchestershire and kosher salt. Cover pot and place on grill. When liquid comes to a boil, remove lid and allow liquid to simmer until all liquid is gone. Stir to keep from burning and stir more frequently as liquid reduces. It will take about 1-1.5 hours for all the liquid to reduce. Once liquid is gone, remove from grill and hold covered until needed. Malt Slaw: Cut cabbage into 3 inch long strips approximately 1/16 inch thick. Put cabbage into mixing bowl and add julienne carrot, malt vinegar, salt and sugar. Mix well, transfer to a plastic container, cover and hold at room temperature until needed. Pretzel Mustard: Whisk Grey Poupon mustard and Bass Ale together in mixing bowl. Cover and hold. Pulse pretzels in food processor into large, identifiable crumbs. Be careful not to over process into powder. Remove pretzel crumbs from processor and hold in separate container from mustard/beer mixture. Pretzels will be incorporated with mixture just prior to serving. Burger Patties: Cut beef and bacon into pieces small enough to fit into the meat grinder. Place cut meats into mixing bowl and add worchestershire, whiskey, salt and pepper. Mix well and frind using the large hole die. Form into six patties big enough to cover bottom of bun. Rub vegetable oil onto grill grate with a clean towel. Allow oil to burn off before placing patties on grill. Cook burgers for approximately 3 minutes, turn and finish cooking for 3 more minutes until medium in doneness. Remove from grill. Stir pretzel crumbs into mustard beer mixture. Assembly: Brush Colavita oil on cut sides of buns and place buns cut side down on grill to toast until they just begin to turn color. Remove buns. Spread a layer of the Pretzel Mustard on the bottom of each bun, place a burger patty on next, top patty with more mustard, then spread equal amounts of the Ale Onions over top and finish by topping onions with equal amounts of the Malt Slaw making sure all condiments come to the edge of the bun. Serve.