Utah’s 3.2%

Pairs well with:


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

Summer nights grilling with friends.
I love to entertain but was tired of the same old “assemble yourself burger”. It was easier to plan a menu when I knew what the main dish would be.


2 lbs 85% Lean Ground Beef
2 Beefsteak or Heirloom Tomatoes
1/4 cup Pale Ale Beer
1/2 tsp Cumin
1/2 tsp Garlic Pepper
1/2 tsp Garlic Salt
1/2 tsp Onion Powder
3 Garlic Cloves Minced & Browned
1 cup Ketchup
2 Chipotle Peppers in Adobo
2 Tbsp Adobo liquid from can
3 large Sweet Texas Onions
6 Thick cut slices of Applewood Smoked Cheddar about 12 ounces
8 slices Hickory Bacon
3 Tbsp Olive Oil
2 Tbsp Butter
6 Seeded Rosette Buns


Slice onions into thin slices, sauté on medium heat in butter and 1 Tbsp. of Olive oil for 45 minutes or until caramelized.
Cook Bacon in skillet on stove top until crisp. Remove from pan, place on paper towels to drain excess fat. When cooled, chop in to small pieces.
Slice tomatoes into 6 thick slices.
In a large bowl combine ground beef, chopped bacon, beer, cumin, garlic pepper, garlic salt, onion powder and garlic. Divide Beef mixture in to 6 patties, set aside.
In food processor combine Ketchup, Chipotle peppers and adobe.
Slice cheese into 6 thick slices.
Place burgers on grill over medium heat for 6 minutes on each side or until medium rare. During last 2 minutes of grilling place onions, then cheese on top of burger. Cheese should be warm and slightly melted but still firm.
Brush Buns with remaining Olive oil and toast on top rack of grill during this time as well. Once grilling is complete, place burgers on bottom bun, top with tomato, dress top bun with chipotle ketchup and serve.
Serves 6