1 lbs. ground ribeye and brisket, 50/50 blend (70 % lean, 30% fat)

kosher salt to taste (salt liberally)

seeded brioche buns, split

2 tbsp. softened, unsalted butter

¼ lbs. aged, raw milk cheddar, sliced

Prep Time is just 10 minutes and ready in 20 minutes!


Step 1. Form the burgers into 5 oz. patties and season liberally on both sides with salt

Step 2. In a cast iron pan over medium heat, place each burger in pan and cook for 3-4 minutes per side. (directions for medium burgers). After first flip, place cheese on top of the burgers to melt while cooking.

Step 3. remove the cooked burgers from the pan and set aside to rest. Wipe out the pan and return to the heat.

Step 4. Butter the buns and toast in the pan.

Assembling the Burgers

Step 1. Place 1 tbsp. of the mustard on the bottom bun followed by the burger and top it off with 2 tbsp. caramelized onions.

Ingredients for Caramelized Onions

  • 1 lbs. Cipollini onions, peeled and diced
  • 1 cup water
  • 2 tbsp. canola oil
  • ½ tbsp. kosher salt
  • 4 tbsp. Wiggly Bridge white whisky
  • 2 tbsp. light brown sugar
  • 2 tbsp. cold, unsalted butter


Step 1. Place onions and water in a sauce pot and boil until water is 90% evaporated.

Step 2. Reduce heat to low and add the canola oil and salt. Cook stirring occasionally for about 30 minutes or until the onions start to get lightly brown.

Step 3. Add the whisky and butter and cook until the whisky cooks down and sugar melts. About 10 minutes.

Step 4. Shut off and remove from the heat. Add the butter and stir to combine.

Ingredients for Gin Mustard

  • 25 g. each black, brown, and yellow mustard seed
  • 1 g. kosher salt (diamond brand preferred)
  • 1 g. cumin seed
  • 1 g. crushed red pepper
  • 1 g. coriander seed
  • 20 g. Wiggly Bridge Bourbon maple syrup
  • 1/3 cup Wiggly Bridge gin, alcohol cooked off*
  • 1/3 cup cider vinegar
  • 1/3 cup rice vinegar


Step 1. Combine all ingredients in a car with tight fitting lid and leave on counter at room temp from 3-4 days.

Step 2. After seeds have softened, place mustard in blender and puree until desired consistency.


*to cook of the alcohol, place the gin in a sauce pot over medium low heat. Once small bubbles start to form around the edge of the pan, remove from the heat and light the gin on fire using a long match or stick lighter. return to the burner and slowly swirl the pan until the flames go out. Once flames are out, remove from the heat and add to the mustard mixture.