Pub Burgers

Pairs well with:


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


Shallot Relish:
3/4 pounds shallots
1/2 pint Irish stout
3 Tablespoons sugar
1 1/2 pounds ground chuck
3 Tablespoons prepared horseradish, cream style
2 Tablespoons tomato paste
1 1/2 Tablespoons Worcestershire sauce
3/4 teaspoon salt
6 multi-grain hamburger buns
6 slices of sharp cheddar cheese
6 generous slices of large, fresh tomato
3 dill pickles, slices lengthwise



Set gas grill to medium-high. Trim and thinly slice shallots. Put shallots, stout and sugar in a medium sauce pan. Place saucepan in the center of the heated grill and allow to simmer, stirring occasionally, for 10-15 minutes or until liquid is mostly reduced. Set aside. Thoroughly, but gently, combine beef, horseradish, tomato paste, Worcestershire and salt in a large bowl. Form mixture into six equal patties and place them on the center of the heated grill. Cook the first side of the patties for five minutes, then turn and cook for about four more minutes, or until the internal temperature reaches 160 degrees. Add the buns to the edge of the grill to toast. Drape each burger with a slice of cheese. Close grill cover for about one minute, or until cheese has just begun to melt. Remove buns to serving plater. Place a burger on each bun bottom. Cover each burger with shallot relish, tomato slice and slices of pickle. Cover with bun tops and serve. Makes six burgers.