Wine Varietal: Cabernet Sauvignon
Grilled Caramelized Onion Topping
1 large sweet onion
1 quarter cup Sutter Home Cabernet Sauvignon
1 tablespoon Worcestershire sauce
1 rounded tablespoon Dark Brown Sugar
Dijonnaise Burger Spread
1 quarter cup Dijon Mustard
1 quarter cup Mayonnaise
1 teaspoon Sutter Home Chardonnay
1 and a half pounds Ground Chuck
1 and a half teaspoons Kosher Salt
1 teaspoon freshly ground black pepper
1-teaspoon garlic powder
4 tbsp fresh chopped parsley (reserve 2 tbsp for garnish)
1 teaspoon Dijon mustard
1 half cup butter, softened
2 Large Baguettes, cut into thirds (ends trimmed)
Canola oil, for brushing on the grill rack
1 and a half cups Gruyere Cheese (shredded)
Preheat a gas grill to medium-high.
Peel and slice the onion into 1/8-inch-thick slices. In a bowl, mix the Wine and Worcestershire Sauce. Add the Brown Sugar and whisk until it is mostly dissolved. Add the onion slices to the bowl, making sure that they are completely coated by the marinade. Set aside.
In a separate bowl, mix the Dijon Mustard, Mayonaisse, and Chardonnay together to make a creamy spread. Set aside.
To make the patties, combine the beef, salt, pepper, garlic powder, nutmeg, Dijon, and 2 tablespoons of the chopped parsley in a large bowl. Mix the ingredients together well, taking care not to overwork the mixture. Reserve the remaining parsley for a garnish.
Divide the meat mixture into 6 equal portions and form the portions into oblong patties that will fit the cut baguette portions.
Take the cut baguettes and slice them each through the center, creating two bread slices for each portion. Butter each slice generously.
When the grill is evenly heated, brush the grill rack with canola oil. Place the Remove the onion slices from the marinade and place them on the grill. Brown evenly until softened, about 4 minutes on each side. Place the patties on the rack, cover, and cook, turning once, until done to your liking, 5 to 7 minutes on each side for medium.
Midway through the cooking of the patties, place the baguettes, butter side down, on the outer edges of the grill to toast lightly. Remove the bottom halves from the grill after 2 minutes and set aside. Spread each of the bottoms with some of the Dijonnaise burger spread. Flip the remaining baguette slices and add an equal amount (1/4 cup) of the Gruyere to the toasted and buttered side of each slice. Close the grill and let cheese melt for 2-3 minutes.
To assemble the burgers, place each patty on a baguette bottom. Place several slices of the caramelized onion on each burger. Add the baguette tops, cheese side up and flatten with a spatula. Garnish each burger with a sprinkle of the remaining parsley. Let cheese topping cool for 1 minute and serve the burgers.
Makes 6 burgers