Pin Money Burgers with Glazed Cipollini Jam

Pairs well with:


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


2 # ground chuck
1 T. prepared horseradish
2 T. chopped flat leaf parsley
1 T. Worcestershire sauce
2 cloves garlic
1 T. Sea salt ( I like gray salt)
6 pieces thick cut apple wood smoked bacon
Glazed Cipollini Onion Jam
1 T. butter
16 Oz. cipolline onions peeled and quartered
1/4 cup dry sherry
1/4 cup Sutter Home White Merlot
2 T. honey
2 T. water
1 t. chopped thyme
1 t. salt
1 t. black pepper
1 t. Balsamic vinegar
Horseradish Mustard Spread
1/2 c. prepared mayonnaise
3 T. grainy Dijon mustard
2 T. prepared horseradish
2 T. capers
2 T. flat leaf parsley
2 T. vegetable oil for brushing on grill
6 slices English Farmhouse Cheddar
6 Onion Kaiser type rolls split
6 pieces Iceberg lettuce
24 best quality sweet pickle chips



Preheat gas grill to medium high.

To make the patties, place the ground chuck in a bowl. Add the Horseradish, chopped parsley, and Worcestershire; crush the garlic with the salt to make a paste. Add to the beef mixture. 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.

Place the bacon on a double sheet of aluminum foil and cook on the grill until crisp. Cut each strip in 2 pieces. Wrap in foil to retain heat.

To make the cipollini onion jam, place an 8” skillet on the grill. In the skillet melt the butter, sauté the onions until lightly caramelized, add the sherry, wine, honey, water, and thyme. Bring to a simmer, move the pan to the front of the grill to maintain a simmer, stirring occasionally. Cook until the onions are tender when pierced 10 to 15 minutes. Season with salt and pepper and simmer until the sauce is reduced and thick. Remove from heat and add the balsamic vinegar. Cool to room temperature. Add the cooled mixture to the bowl of a food processor. Pulse until mixture is a jam consistency.

To make the horseradish Mustard spread, place prepared mayonnaise in a mixing bowl, add Dijon, horseradish, capers and chopped parsley. Refrigerate until set.

Brush the preheated grill with oil. Place the patties on the rack, cover and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to medium about 5 minutes. During the final few minutes of cooking add the cheese to the burgers. Lightly toast the rolls cut side down on the grill rack.

To assemble the burgers, place a generous amount of the horseradish mustard spread to the bottom of the roll. Place the iceberg lettuce, 4 of the sweet pickles, the cheese topped burger, then the bacon and a scoop of the Onion jam. Place the top of the roll on the burger.