Wine Varietal: Cabernet Sauvignon
As you travel the Door County Peninsula you run into many wineries This usually surprises people as you don’t hear about Wisconsin wineries. Usually people think of Wisconsin as football, beer and cheese. However, we do enjoy a good wine, and this burger takes what Wisconsin people love and incorporates them all together for a burger that is out of this world.
3 lbs of freshly ground chuck
1 Â½ tsp of brown sugar
3 tbsp Sutter Home Cabernet Sauvignon
3/4 tsp cayenne pepper
2 tbsp sea salt
Sutter Home Fried Onion
Â¾ cp Sutter Home Cabernet Sauvignon
Â¼ cup + 2 tbsp salted sweet butter
Â¾ tsp cayenne pepper
Â¾ cup chopped red onions
Sun-dried Spicy Sauce
Â¾ cup Miracle Whip
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
Vegetable oil for brushing the grill rack
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
Italian baguette â€“ approx 2 inches high â€“ and 5 inches wide â€“ each section needs to be cut into 5 inch sections and split completely through lengthwise
Â¾ cup of softened salted sweet butter
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, add the Cabernet, cayenne pepper, and brown sugar mixture to the 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 Miracle Whip, oil-packed sun dried tomatoes, horseradish, ketchup and cayenne pepper. Process mixture until ingredients are completely mixed and no large chunks.
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 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. Onion should be a little crunchy
While meat is cooking spread 1 tbsp of softened butter over each section of bread. 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 a generous amount 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.