Stout Irish Burger

Pairs well with:


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


Fried cabbage and bacon
6 slices of bacon, cubed
1 vidalia onion thinly sliced
1/2 head green cabbage shredded
1/2 cup Guiness beer
1 Tablespoon honey
1 Tablespoon brown sugar
1/4 teaspoon black pepper
1/8 teaspoon kosher salt
1 1/2 lb ground sirloin 80% lean
1/2 lb Italian sausage links, ground without casings
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup Guiness beer
olive oil to brush grill rack
6 slices of Irish cheddar cheese
6 potato rolls sliced



To make cabbage and bacon topping Preheat the grill to a medium-high heat When the grill is ready, place a frying pan over the flame. Add bacon and cook for 5 minutes until slightly browned, continuously stirring. Add the onion and cook for an additional 3 minutes until onions become transparent. Add the cabbage, beer, honey, sugar, pepper and salt. Cook over flame for 2 minutes. Move to the side of the grill, off the flame and cook for 30-35 minutes, stirring occasionally. Mixture should be carmelized. Remove from heat and keep on warm grill rack To prepare the patties Combine the sirloin, sausage, salt, pepper and Guiness in a large bowl. Set aside for 5 minutes to lightly marinade. Handling the meat as little as possible to avoid compacting the meat, mix well. Divide the mixture into 6 equal portions to fit the rolls. Gently pat the patties to remove any excess liquid as nedded. Brush the grill rack with olive oil. Place the patties on the rack, cover and cook, turning once, until done to prefeerence 5-7 minutes on each side for medium. During the last 3-4 minutes of cooking, place the buns cut side down and toast until golden brown During the last 1-2 minutes of griling, add 1 slice of cheese to each patty to melt. To assemble the patties, place patties on bottom bun, top with equal portions of cabbage and bacon mixture, add top bun. Makes 6 burgers