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Cabernet Red Pepper "Sauced" Burgers

In our house some of us have an addiction to red pepper jelly for dipping. I almost always cook with wine, and sometime put it in the food. : ) I also have an affection for Sutter Home wines as I think Sutter home Merlot was my favorite for years, even the years when the grapes were not so plentiful for them to produce the wine. I also used to enjoy immensely a dish served at a little restaurant in Denver, CO that contained a crabmeat avocado combination I loved. Thus the Cabernet Red Pepper "Sauced" burger appeared. I have made this recipe with other flavors of wine as well. I hope you enjoy it.


1/2 cup Mayonnaise
1 tbsp Grey Poupon Dijon mustard
3 tbsp red pepper jelly
1 tsp champagne vinegar
1 tbsp Sutter Home Cabernet
1/2 tsp Red Pepper powder or red pepper flakes
6 oz. gorganzola cheese
1 6 oz. can crab meat
1 Fresh California Avocado
2 lbs ground chuck
2 tbsp Grey Poupon Dijon mustard
1 large garlic clove minced to paste
1 tsp Red Pepper powder or red pepper flakes
2 tbsp Sutter Home Cabernet
1 small vidalia onion minced
1 tsp course ground black pepper
Oil for grill and for bun halves
6 onion burger buns


Prepare the Cabernet Red Pepper sauce. In mixing bowl whisk together until creamy mayonnaise, dijon mustard, red pepper jelly, vinegar, Cabernet, red pepper powder or red pepper flakes. Refrigerate until serving. Prepare toppings. Divide gorgonzola into (6) 1 oz. slices. Drain crabmeat. Save the avocado peeling and slicing until right before serving so it doesn't brown. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Prepare the burger patties. Using a large mixing bowl, place ground chuck, dijon mustard, minced garlic, red pepper powder - or red pepper flakes, Cabernet, minced onion and black pepper in bowl and mix well but do not over handle to avoid compacting it. Divide the mixture into 6 equal parts and form patties. Salt patties. Brush the grill with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3-4 minutes. Turn patties and grill until cooked to preferred doneness. During the last 2 minutes of cooking, brush insides of buns with oil and place on grill just to toast grill marks on buns. Assemble burgers. Place open bun on plate and top with burger. Place 1 slice gorgonzola on top of burger. Place 1/6 of crabmeat on top of cheese and press into cheese. Cut avocado in half and peel avocado. Slice 2-3 1/4 inch slices per burger and place over crabmeat on burger. Pour 1-2 tbsp Cabernet red pepper sauce over burger. Pour extra sauce into dipping cup to be served with burger. Serve. Yield 6 burgers.