Try Iowa St. Croix Burgers on your grill this weekend!
Tassel Ridge Iowa St. Croix Burgers have some of the standard makings of a great burger, but it’s the Iowa St. Croix Barbecue Sauce that puts them over the top!
Tassel Ridge® Iowa St Croix Barbecue Burgers
- 2 lbs ground beef
- 1½ tsp kosher salt
- 2 tsp ground pepper
- 1½ tsp dried thyme
- 4 hamburger buns
- 4 sharp Cheddar cheese slices
- 4 onion slices
- 4 tomato slices
- 4 lettuce leaves
- Tassel Ridge Iowa St. Croix Barbecue Sauce (recipe follows)
Combine beef, salt, pepper, and thyme in large bowl. Gently shape into four burgers. Grill over medium heat 6 to 8 minutes on each side until burgers are cooked through (internal temperature should reach 160°F). Place burgers on buns. Top with cheese, onion, tomato, lettuce, and Tassel Ridge Iowa St. Croix Barbecue Sauce. Serves 4.
Wine Recommendation—Tassel Ridge 2008 Iowa St. Croix
2008 Iowa St. Croix is a dry red wine with pepper, plum, and black cherry on the nose; plum and black cherry on the palate; and subtle oak and baking spices on the finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, 2008 Iowa St. Croix pairs well with steak or other grilled meats. Serve at room temperature.
Tassel Ridge Iowa St. Croix Barbecue Sauce
- 1 cup Tassel Ridge Iowa St. Croix
- ½ cup beer
- ½ cup ketchup
- ¼ cup molasses
- 2 Tbsp soy sauce
- 2 Tbsp cider vinegar
- 1 Tbsp Dijon mustard
- 1 tsp chili powder
- 1 tsp kosher salt
Combine Tassel Ridge Iowa St. Croix, beer, ketchup, molasses, soy sauce, vinegar, mustard, chili powder, and salt in medium saucepan. Bring to a boil. Reduce heat. Simmer, stirring occasionally 25 to 35 minutes or until reduced to 1 cup.