Pin Money Burgers with glazed cipollini onion relish

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

Pin money pickles became a midwest favorite when they were first used in the rail car restaurant venues of the Pullman Railroads. My Grandmother learned to make these sweet pickles from her mother and has passed the tradition to me. They are outstanding on a burger in Chicago or anywhere else!!


2 # ground chuck
1 T. prepared horseradish
2 T. chopped flat leaf parsley
1 T. worcestershire sauce
2 cloves garlic
1 T. sea salt
9 pieces thick cut applewood smoked bacon
1 T. butter
16 oz. Cipollini 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. sherry vinegar
1/2 cup 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 (I use my pin money pickles!)


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 into 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, saute the onions until lightly carmelized. Add the sherry, wine, honey, water and the 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 sherry 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 the 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 – 4 minutes. Turn the patties and continue grilling until done to medium about 5 minutes. During the final few minutes of cooking add the
cheddar cheese to the burgers. Lightly toast the rolls, cut side down on the grill rack. To assemble the burgers, place a generour amount of the horseradish mustard spread to the bottom of the roll. Place the iceburg lettuce, 4 of the pickels, 3 of the 1/2 pieces of bacon and a scoop of the onion jam. Place the top bun on the burger.