RECIPES: Recipe Details

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Summer on the Farm Burger

My family loves burgers and we love summer vegetables. This recipes combines our favorites in one juicy mouthful of yum.


1 1/4 lb. ground chuck
3/4 lb. ground sirloin
1/2 C fresh basil leaves, chopped
1/4 C fresh cilantro leaves, chopped
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 C Sutter Home Moscato
oil for veggies and to lubricate grill
1 small cob of corn
1 inch thick round of sweet onion
1/3 C diced red bell pepper
1 Tb. butter, softened
1/2 C mayonnaise
1/2 t salt
1/4 t white pepper (or substitute black pepper)
2 beefsteak tomatoes (or similar variety)
6 good quality sesame seed burger rolls, split
2 Tb. mayonnaise


Preheat grill to medium high.

Burger Patties:

Place chuck and sirloin in a large bowl. Sprinkle basil, cilantro, salt, pepper and wine over meat. Mix ingredients lightly with your hands until well combined, being careful not to overwork meat. Divide mixture equally into 6 portions and shape into patties. Cover and set aside.

Oil grill grates.

Corn and Bell Pepper Mayonnaise:

Husk corn and brush it and onion round with oil. Grill corn and onion 8 minutes, rotating corn cob 1/4 turn every 2 minutes until browned in spots and turning onion over at the 4 minute mark.

Remove corn and onion to a plate and set aside to cool.

Combine red pepper, butter, mayonnaise, salt and pepper in a medium bowl. Cut corn from the cob and dice onion. Add both to red pepper mixture. Mix well. Cover and set aside.

Place patties on the grill and cook for 5-6 minutes per side for medium.

While patties are grilling, slice tomatoes into 3 rounds each and toast rolls on the grill, cut sides down.

When rolls are toasted, divide 2 Tb. mayonnaise among cut sides of roll bottoms. Top each with a tomato slice and then a burger. Spread each cut side of roll top generously with Corn and Bell Pepper Mayonnaise and place top on burger. Serve.


If the tomato and burger juice drip from your chin, you know you've done it right!