RECIPES: Recipe Details

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Vintage Steakhouse Burger

England may have its chop houses but America invented the steakhouse, with all its swagger, its generosity of spirit, its prime beef, and its obsessive dedication to what’s good on the menu today, here is the burger version of an American institution.


½ cup Sutter Home Cabernet Sauvignon
2 pounds fresh ground chuck
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon black pepper
Horseradish Spread:
3 tablespoons prepared horseradish (Bubbies brand preferred)
½ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
Sautéed Spinach Spread:
3 tablespoons butter
1 tablespoon Colavita Extra Virgin Olive Oil
1 medium onion, finely diced
1 large bunch ( 1 lb.) of fresh baby spinach (trimmed, washed and dried), optionally you can use 1 – 10 oz. pkg. frozen cut spinach, defrosted and drained if fresh is not available
3 tablespoons Sutter Home Sauvignon Blanc
1 teaspoon salt
½ teaspoon pepper
a few dashes of pepper sauce, (or pinch of cayenne pepper)
1 medium onion, cut into ¼ inch slices for grilling
6 burger buns, Kaiser roll style, split
2 large ripe beefsteak tomatoes, cut into 1/4 inch slices
Vegetable oil for brushing on grill


Prepare BBQ grill for a medium-hot heat. While BBQ grill is heating, pour a glass of Sutter Home Cabernet Sauvignon wine for yourself and measure out ½ cup (for patty mixture). To make patties, mix in a large bowl the Cabernet Sauvignon, ground chuck, Worcestershire sauce, salt, and pepper. Mix well with hands and form into 6 burger patties. Cover and set aside. To make the Horseradish Spread, mix prepared horseradish, sour cream, salt and pepper in a medium sized bowl. Cover and set aside. To make the Sauteed Spinach, when BBQ grill is ready, place a heat resistant large sauté pan on the grill and melt the butter with the olive oil. Add diced onions and sauté until they are translucent and turning light brown, about 4 minutes. Add spinach, Sauvignon Blanc, salt, pepper, and pepper sauce (or cayenne) and sauté about 4 to 6 minutes – stir while sautéing, until achieving a thick relish consistency. Remove from grill and set aside. Next, brush grill with vegetable oil to prevent patties from sticking, place patties and onion slices on grill and cook 5 minutes. Flip patties and onion slices to the other side and place buns to the outer edge of the grill to toast. Cook patties and onions another 4 - 5 minutes, or until desired doneness (medium rare recommended). Turn buns and remove when toasted. Remove patties and onions and build burgers: On a plate, place bottom of bun and spread a large spoonful of spinach mixture on bun, then place patty on top. Slather top of patty with a large dollop of Horseradish Spread and then put a beefsteak tomato slice on top. Finish with a grilled onion slice and bun top. Enjoy! Makes 6 burgers.