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Cabernet Onion Burgers

Grilled 1/2lb. juicy beef burger stuffed with carmelized onions, sauted in Sutter Home Cabernet Sauvignon. Topped with a slice of Provolone cheese. Served on a homemade pecan topped roll.


Rolls for hamburgers:
3 cups milk
3/4 cups lukewarm water
1/2 cup shortening
2 eggs
3 tsp. salt
3/4 cup sugar
10 cups flour
3 packages yeast
chopped pecans
Beef Burgers:
Ground beef
White onions
Sutter Home Cabernet Sauvignon


Hamburger Rolls: Heat milk to lukewarm in sauce pan. Dissolve yeast in lukewarm water. To milk on stovetop add shortening, sugar, salt, and yeast mixture. Add half the flour (5 cups) and beat with mixer. Add the other half (5 cups) of flour, and mix with a spoon. Dough will be very sticky. Pour out on a well floured pastry cloth and knead well. Place in greased bowl and let rise until double in bulk. Punch down. Form dough into palm sized balls. Let rise again another 30 minutes. Heat oven to 375 degrees. Brush the top of each roll with egg white. Sprinkle with finely chopped pecans. Onions Chop desired amount of white onions. Heat a saute pan on stove to high heat. Add Extra Virgin Olive Oil to pan. Saute onions around 10 minutes until they are carmelized. Pour enough Sutter Home Cabernet Sauvignon over onions to cover. Cook over medium heat until the wine had reduced. Hamburgers Buy your desired amount of premium ground beef. Shape your burgers into 1/4 inch patties. In the center of burger place one to two tablespoons of Cabernet onions. Place another 1/4 inch hamburger patty on top. Seal edges. Generously apply salt and pepper to each side of burger. Place hamburgers on hot barbeque grill. Close lid and let the burgers smoke inside. This adds wonderful flavor. Grill approx. 5 to 7 minutes on each side. Burgers will be done when they reach 160 degrees. Add a slice of provolone cheese to the top of each burger. Close lid of barbeque for just a minute to let cheese melt. Add your favorite condiments and vegetables to compliment your burger.


This recipe I have created is meant to feed a large croud of people. Thats why for the burgers and onions I wrote to use a desired amount. That way people can make the recipe on a smaller scale if so desired. The recipe for the rolls is large, but what I do is make dough ahead of time, but don't bake it. I shape the dough into the balls and freeze them on a cookie sheet. Once they are frozen I put them into Ziplock bags six at a time. Then when I am ready to use them I take them out of the freezer and let them thaw to room temperature. This way I can use the desired amount I need. Thank you very much, Danna