RECIPES: Recipe Details

Rate This Burger 
No votes yet

Sutter Home Cabernet Grilled Onion Burgers with Sun-dried Spicy Sauce

My husband and I love wine. I love the way red wine taste with red meat. So adding it to hamburger mixture seemed like a natural idea. The brown sugar adds a touch of sweetness and paired with the sauce and condiments it is a sure fire hit. You will know it's the winner when I make it in Napa Valley.

Ingredients 

Sutter Home Cabernet Grilled Onion Burgers with Sun-dried Spicy Sauce
Sutter Home Cabernet Burgers
3 lbs of freshly ground chuck
1 ½ tsp of brown sugar
3 tbsp Sutter Home Cabernet Sauvignon
3/4 tsp cayenne pepper Sun-Dried Spicy Sauce
¾ cp Mayo
2 tbsp oil-packed sun-dried tomatoes chopped (measure whole with no oil first before chopping)
1 tbsp prepared horseradish
1 tbsp ketchup
1/8 tsp cayenne pepper
Sutter Home Fried Onions
¼ cp + 2 tbsp salted sweet butter
¾ cp chopped onions
¾ tsp cayenne pepper
¾ cp Sutter Home Cabernet Sauvignon
2 tbsp sea salt – for salting meat
Vegetable oil for brushing the grill rack
Italian baguette – approx 2 inches high – and 2.5-3 inches wide – each section needs to be cut into 5 inch sections and split completely through lengthwise
¾ cp of softened salted sweet butter
6 slices Sliced sharp white cheddar cheese
12 slices of thinly sliced tomatoes
6 long slices of bread and butter pickles
6 crisp lettuce leaves

Instructions 

Directions – Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place meat into a dish for mixing. Mix brown sugar, Sutter Home Cabernet Sauvignon and cayenne pepper into a separate dish. Handling the meat as little as possible to avoid compacting it, pour Cabernet mixture over meat and mix well. Place meat mixture aside and let rest for 45 minutes. While waiting for meat to rest prepare Sun-Dried Spicy Sauce. Take a food processor and add mayo, oil-packed sun dried tomatoes, horseradish, ketchup and cayenne pepper. Process mixture until ingredients are completely mixed and no large chunks are visible. Pour into a dish for easy spreading on bread. When 10 minutes are left for the meat sitting, start preparing Onion Mixture. Prepare an aluminum foil packet to cook onion mixture. Place butter, onions, and cayenne pepper in middle of foil. Fold up sides and corners to create a type of cup. Add Sutter Home Cabernet Sauvignon to mixture and close the top of the packet. When 45 minutes are up go ahead and place Sutter Home Onion Mixture on grill rack set off to the side not over direct heat. Go back to the meat. Add sea salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Oil grill rack and place burgers on rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium Move onion mixture more over the heat source. Allow to cook till onions are just about to soften. Onions should be a little crunchy While meat is cooking take bread and spread equal amounts of softened butter over each cut section. Place on grill on outer edges of rack, cut side down to toast lightly. When meat is just about done place 1 slice of cheese on top of each patty and cover grill for remainder of cooking time. Allow meat to rest off of grill for 5 minutes before serving. To assemble burgers, place equal amounts of Sun-Dried Spicy Sauce over cut sides of bread. On each roll bottom place burger with cheese. Then place equal amounts of onion mixture, 2 slices of tomato, 1 slice of pickle and 1 lettuce leaf to cover meat. Add the roll tops and serve.