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Restaurants›City Winery St. Louis›Cw Burger* Recipe

Cw Burger* Recipe

Name: City Winery St. Louis CW Burger* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 cups ground chuck (80/20); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 tbs vegetable oil (for griddle or pan); 2 to taste 8 oz patties (formed); 2 pcs brioche buns; 2 tsp unsalted butter (softened); 2 pcs American cheese slices; 4 pcs green leaf lettuce; 1 pcs tomato (ripe, medium); 0.25 pcs red onion; 6 pcs dill pickle slices; 0.5 cups mayonnaise; 2 tbs ketchup; 1 tsp Dijon mustard; 1 tbs sweet pickle relish; 0.5 tsp apple cider vinegar; 0.25 tsp smoked paprika; 0.25 tsp garlic powder; 0.125 tsp salt; 0.125 tsp black pepper

Inspired by City Winery St. Louis

Time35m

Serves2

8 oz Patty, Lettuce, Tomato, Onion, Pickle, American Cheese, Secret Sauce, Brioche Bun — Pairs with CW Cabernet Sauvignon

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Ingredients

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Burger Patties

2 cups ground chuck (80/20)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

1 tbs vegetable oil (for griddle or pan)

2 to taste 8 oz patties (formed)

Buns & Cheese

2 pcs brioche buns

2 tsp unsalted butter (softened)

2 pcs American cheese slices

Produce & Pickles

4 pcs green leaf lettuce

1 pcs tomato (ripe, medium)

1/4 pcs red onion

6 pcs dill pickle slices

Secret Sauce

1/2 cups Mayonnaise

2 tbs Ketchup

1 tsp Dijon mustard

1 tbs sweet pickle relish

1/2 tsp Apple cider vinegar

1/4 tsp Smoked paprika

1/4 tsp Watkins garlic powder

1/8 tsp Celtic sea salt

1/8 tsp black pepper

Method

Burger Patties

Form patties

Divide the ground chuck into two 8‑ounce portions. Gently form each into a round patty about 3/4–1 inch thick, making a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper. Lightly brush or toss with 1 tablespoon Worcestershire sauce so it adheres to the surface.

Heat a heavy skillet, cast‑iron griddle, or grill over medium‑high heat. Add 1 tablespoon vegetable oil and swirl to coat. When shimmering, add the patties.

Cook without moving for 3–4 minutes until a brown crust forms. Flip and cook 3–4 minutes more for medium (internal temp ~ 140–145°F / 60–63°C). For medium‑rare reduce time by ~1 minute per side; for medium‑well increase slightly.

In the last 60–90 seconds of cooking, place one slice of American cheese on each patty. Cover the pan or close the grill lid briefly to melt the cheese thoroughly.

Remove patties from heat and let rest on a plate 2–3 minutes while you prepare buns and toppings.

Buns & Cheese

Halve the brioche buns. Spread about 1 teaspoon softened butter on the cut sides of each bun half.

Toast the buttered sides on the heated skillet or griddle until golden brown, about 1–2 minutes. Remove and keep warm.

Produce & Pickles

Wash and dry the lettuce leaves. Tear or trim to fit the bun if necessary.

Slice the tomato into 1/4‑inch rounds. Season lightly with a pinch of salt if desired.

Peel and thinly slice the red onion into rings or half‑rings to your preference.

Have the dill pickle slices ready on a small plate.

Secret Sauce

In a small bowl combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 tablespoon sweet pickle relish, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning or sweetness with extra relish or a pinch of salt if needed.

Assemble

Spread about 1 tablespoon of secret sauce on the bottom half of each toasted brioche bun.

Place 1–2 lettuce leaves on the sauced bottom bun to act as a moisture barrier.

Set the hot, cheese‑topped 8 oz patty on the lettuce. Top the patty with 2–3 tomato slices, a few rings of red onion (as desired), and 3 pickle slices.

Spread a small amount (~1 teaspoon) of secret sauce on the top bun, then close the burger. Serve immediately.

Optional: Serve with fries or a side salad and pair with a CW Cabernet Sauvignon as recommended.