Wine Varietal: Zinfandel
The sharp bite of horseradish unites with Wisconsin’s New Glarus Spotted Cow beer to define a liberated full-flavored burger, showcasing bold Wisconsin flavors.
4 tablespoons extra virgin olive oil
1 small yellow onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Dijon Mustard
1/2 (12-ounce) bottle plus 3 tablespoons Wisconsin’s New Glarus Spotted Cow beer
1 1/3 pounds hamburger (85/15)
3 cloves of garlic, chopped
3 tablespoons grill seasoning
6 slices of sharp white cheddar cheese
6 teaspoons prepared horseradish
6 ciabatta rolls, sliced in half
Heat two tablespoons of extra virgin olive oil in a non-stick skillet on a charcoal grill over medium low heat. Add onion, 1/2 teaspoon salt and 1/2 teaspoon pepper and cook for 10 minutes. Stir in 1 tablespoon of mustard and 3 tablespoons of beer and cook for 5 more minutes, stirring occasionally. Remove from heat. In a large bowl, combine the hamburger, 2 tablespoons extra virgin olive oil, garlic, grill seasoning and 1/2 bottle of beer. Divide the meat into twelve even sections and create thin patties 1/4″ thick. Place a tablespoon of onions in the center of one and cover with a second patty, sealing the edges of the two patties together. Cup the burger in your hands to make sure it is fully sealed and pressed together well. Repeat with the others. Grill the burgers over high heat for four minutes on the first side. Flip the burgers and after one minute, place one slice of cheese on top of each burger and grill for three more minutes. While the burgers are cooking, grill the ciabatta rolls open-faced over indirect heat for one minute. Remove from the grill and spread two teaspoons of horseradish and 1 teaspoon of mustard over both halves of each roll. Remove the burgers from the grill and place on the rolls.