INGREDIENTS FOR THIS RECIPE

• 1 package KING'S HAWAIIAN^® Pretzel Hamburger Buns
• 20 Grillo’s® Pickle Chips
• 1 bottle Kona Big Wave®
• 1 large white onion
• 1 Tbsp. canola oil
• 1 Tbsp. unsalted butter
• 1 Tbsp. sugar
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 cup sour cream
• 2 Tbsp. fresh horseradish
• 1 Tbsp. worcestershire sauce
• 1/4 tsp. black pepper
• 20 strips bacon
• 4 each 5 oz 80/20 USDA Prime Chuck Burger Patties
• 4 slices of American Cheese
• 2 Tbsp. butter

PREPARATION

1. Slice onion and sauté in oil and butter with sugar, salt, and pepper until caramelized. Deglaze with Kona Big Wave® beer and reduce until syrupy.
2. Combine sour cream, horseradish, worcestershire, black pepper, and set aside.
3. Cook bacon until almost crisp.
4. Season burger patty on one side, place that side down in hot pan or on a hot griddle. Top with deli paper and smash. Remove deli paper and season top. Cook for 1 – 1 ½ minutes. Flip and top with cheese. Cook for another 1 – 1 ½ minutes, and set aside to rest.
5. Spread Butter on the inside of the tops and bottoms of King’s Hawaiian® Pretzel Hamburger Buns. Toast on a griddle until golden brown.
6. To assemble, coat bottom bun with Horsey Sauce, top with 5 Grillo’s® Pickle Chips, smashed cheeseburger, Kona® Beer caramelized onions, 5 strips of bacon torn in half and then coat inside of top bun with Horsey Sauce.