>>26811361If we're talking about regular bread, american cheese and meat, I'd go with an Uruguayan Tannat or Argentinian Malbec, around 1 to 3 years of age, little to no oak. American Cabernet Sauvignon can work, too. Since you mentioned big and juicy, I'm focusing more on the meat. If you add some toppings like lettuce, tomato and onion, you might be able to get away with a Merlot since it won't just be the meat taking control of your palate. If you prefer smashed, thinner burgers and stronger cheese you can also go with the Merlot or and I never tried this, a Chianti DOCG.
Try to avoid any hot sauces on the burger, the tannins will intensify the spiciness.
Let me know if you try it.
