Tipsy Beer and Bourbon Burgers

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.

I tried to incorporate some typical bar snacks into this beef burger with a kick. I enjoy a good drink (almost) as much as a good burger, so I decided to mesh the two.


Bourbon soaked pickles
• ½ of an English cucumber, sliced into rounds (about 1 cup)
• 1 large clove of garlic, minced
• ¼ cup of apple cider vinegar
• ¼ cup of Jeremiah Weed (or another sweetish bourbon liqueur)
• ¼ cup cold water
• 1 teaspoon salt
• ½ teaspoon ground black pepper
Bourbon Caramelized Onions
• 2 tablespoons butter
• 2 cups thinly sliced Vidalia onions
• ¼ cup Jeremiah Weed (or another sweetish bourbon liqueur)
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
Crunchy Peanut Spicy Spread
• ¾ cup of mayonnaise
• 2/3 cup of roasted, salted peanuts, chopped
• 3 tablespoons whole grain mustard
• 1 ½ tablespoons Dijon mustard
• 1 tablespoon Tabasco sauce
• 1 teaspoon crushed red pepper
• ½ teaspoon salt
• 2 pounds ground chuck (20% fat)
• 2/3 cup Xingu black lager (or another high quality black lager)
• 2 cloves garlic, minced
• ½ teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
Ketchup with a Kick
• ½ cup ketchup
• ¼ cup Xingu black lager (or another high quality black lager)

• Vegetable oil, for rubbing on the grill rack
• 6 thick slices American cheese
• 1 cup pretzel sticks
• 6 brioche hamburger buns, split


To make the pickles, combine the cucumbers, garlic, bourbon, vinegar, water, salt, and pepper in a bowl and set aside at room temperature to quick-pickle the cucumbers.
To start preparing the onions, melt butter in a fire-proof skillet over medium-low heat on a gas grill. When melted, add the onions, bourbon, salt, and pepper. Cook for about 20 minutes or until golden brown, stirring occasionally. Set aside and cover with foil to keep warm.
To make the spicy spread, combine all ingredients in bowl and mix together. Set aside.
To make the patties, combine all of the ingredients in a large bowl and mix together well; take care to minimally handle the meat as to avoid toughness. Divide the mixture into 6 equal portions and form into patties making a slight indention in the center of patties to ensure evenness once cooked. Set aside until grilling.
For ketchup with a kick, combine ketchup and beer. Mix well and set aside.
Heat the grill to medium-high. When the grill is ready, with a paper or cloth towel, rub the grill rack with vegetable oil to prevent sticking. Place the patties on the rack and grill until cooked to liking, 3 to 5 minutes. Flip once and cook another 3 to 5 minutes. Top each patty with a dollop (2 teaspoons or so) of the ketchup then a slice of the American cheese, cover the grill, and cook for 1 minute longer. Remove the patties from the grill and place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread each bun bottom with the spicy spread and top with a single layer of pretzel sticks. Top with a patty. Drain the bourbon pickles and top patty with 3-4 rounds, depending on size. Spread the caramelized onions onto the toasted sides of the bun tops and place on top of the pickles.
Makes 6 burgers