Big Flavor, Great Stories: Meet Our 2026 Build a Better Burger Finalists!

Some of the best recipes start with a memory: a favorite family meal, a summer vacation, or a burger so good you’re still thinking about it years later. Our 2026 Sutter Home Build a Better Burger finalists have turned their inspirations into five delicious reasons to fire up the grill.

From bold southwestern flavors to a taste of the Maryland boardwalk, this year’s lineup brings plenty of personality to the plate. Meet the five home cooks behind the burgers, learn the stories behind their creations, and discover the Sutter Home wines carefully selected to perfectly complement each recipe.

Finalist: Michelle O’Connell | Mooresville, NC

Italian Sausage Burger | Wine Pairing: Sutter Home Cabernet Sauvignon

Sunday dinner meets the backyard grill in Michelle O’Connell’s Italian Sausage Burger. Hot and sweet Italian sausages give the patty its savory flavor and touch of spice, while provolone cheese, sun-dried tomatoes, and peppery arugula add even more to love. Served on a ciabatta bun with garlic-basil mayonnaise, this burger gives familiar Italian ingredients a delicious new home.

“My family enjoys grilled foods, and I wanted to create a burger that incorporated traditional Italian flavors that we would all enjoy,” Michelle shares.

Her wine pairing takes its cue from another favorite meal: Sunday pasta with sausage and tomato sauce. Michelle enjoys Cabernet Sauvignon alongside those savory flavors, making Sutter Home Cabernet Sauvignon a natural choice for her burger, too. It’s a fresh take on a family favorite, with a familiar pairing to bring it all together.

MICHELLE’S RECIPE:

INGREDIENTS

•   ¾ lb. sweet ground Italian pork sausage
•   ¾ lb. hot ground Italian pork sausage
•   3 Tablespoons Cabernet Sauvignon
•   3 finely minced garlic cloves, divided
•   2 Tablespoons freshly grated Parmesan cheese
•   3 Tablespoons fresh basil, chopped and divided
•   6 slices provolone cheese
•   3 Tablespoons olive oil
•   2 Tablespoons lemon juice, divided
•   ⅓ cup marinated sundried tomatoes, julienned
•   1 cup arugula
•   ⅓ cup mayonnaise
•   Kosher salt
•   Freshly ground black pepper
•   6 ciabatta buns

INSTRUCTIONS

1. In a large bowl, combine hot and sweet sausages, Cabernet Sauvignon, 2 minced garlic cloves, Parmesan cheese, and 2 Tablespoons basil; divide evenly into 6 patties and refrigerate.
2. In a small bowl, combine mayonnaise, 1 minced garlic clove, remaining basil, and 1 Tablespoon lemon juice; stir to combine and refrigerate.
3. Preheat grill to 400 degrees Fahrenheit; cook patties until no longer pink and turn off grill.
4. Top each patty with sundried tomatoes and provolone cheese; allow cheese to melt using the residual heat on the grill; lightly toast ciabatta rolls with the same residual heat.
5. Evenly spread mayonnaise mixture on both sides of each roll and place a patty on each roll.
6. In a bowl, whisk together remaining 1 Tablespoon lemon juice, olive oil, kosher salt, and black pepper; toss arugula until evenly coated and divide evenly over each burger; serve immediately.

 

Finalist: Clark Neal | Sautee Nacoochee, GA

The Smokey Firebird Burger | Wine Pairing: Sutter Home Pinot Grigio

Clark Neal is bringing the heat, and plenty of freshness, with The Smokey Firebird Burger. Turkey and chorizo come together with green chiles and warm southwestern spices, while a smoky, spicy aioli adds a creamy kick. Crisp iceberg lettuce and fresh pico de gallo round things out with crunch and brightness, all tucked into a toasted sesame seed bun.

For Clark, the perfect pairing wasn’t an afterthought. It was the starting point.

“I knew immediately that my wine of choice was Sutter Home Pinot Grigio,” he shares.

With his wine selected, Clark created a burger to complement its flavor profile. He describes the pairing as a refreshing counterpoint to his southwestern-inspired creation, “where fire and freshness collide.” Now that’s a delicious place to start!

CLARK’S RECIPE:

INGREDIENTS

Burger

•    16 ounces (85/15) ground turkey
•   14 ounces fresh pork chorizo
•   1 (4-ounce) can hot diced green Chiles, drained
•   ¾ teaspoon kosher salt
•   ¾ teaspoon chipotle powder
•   ¾ teaspoon ground cumin
•   ¾ teaspoon granulated garlic
•   ¼ cup Italian panko breadcrumbs
•   2 Tablespoons olive oil

Aioli

•   ½ cup mayonnaise
•   2 Tablespoons chipotle peppers in adobo, finely chopped
•   ½ teaspoon agave syrup

Pico de Gallo

•   1½ cups fresh tomatoes, diced
•   ¼ cup red onion, diced
•   2 Tablespoons fresh cilantro, finely chopped
•   1 Tablespoon fresh jalapeño pepper, diced
•   1 fresh garlic clove, minced
•   1 Tablespoon fresh lime juice
•   ¼ teaspoon kosher salt
•   ¼ teaspoon turbinado sugar

Assembly

•   2 cups iceberg lettuce, shredded
•   6 sesame seed buns, toasted
•   6 slices pepper jack cheese

INSTRUCTIONS

1. In a large bowl, combine turkey, chorizo, green Chiles, spices, and panko breadcrumbs; fold gently with your hands until thoroughly combined; divide into 6 equal portions and form into patties; coat both sides with olive oil to prevent sticking and refrigerate until ready to cook.
2. Preheat grill to 400 degrees Fahrenheit.
3. In a small bowl, combine mayonnaise, chipotle peppers, and agave; stir to combine and refrigerate until needed.
4. In a medium bowl, combine all Pico de Gallo ingredients and mix thoroughly; reserve at room temperature until needed.
5. Grill burgers over direct heat for 8 to 10 minutes, flipping occasionally, until internal temperature reaches 165 degrees Fahrenheit; during the last minute, top each burger with a slice of pepper jack cheese and allow to melt, then remove from grill.
6. Spread aioli evenly on the bottom bun; place a burger on the aioli, then top with shredded lettuce, Pico de Gallo, and the top bun; serve immediately.

 

Finalist: Bill Othick | Centerville, OH

The Old Fashion Sixties Burger | Wine Pairing: Sutter Home White Zinfandel

Sometimes, building a better burger means looking back at the ones you’ve loved most. Inspired by his mother’s burgers, Bill Othick’s The Old Fashion Sixties Burger gives a classic a few delicious upgrades. Ground short rib and chuck form the patty, which is topped with American cheese, sweet onion, tomato, lettuce, and a homemade sauce, all served on a brioche bun. His selected pairing is Sutter Home White Zinfandel.

After making hundreds of burgers, from simple favorites to more adventurous creations, Bill keeps coming back to this one. He credits his signature meat mixture and “Mother’s Crazy Sauce” as the ingredients that set it apart. The freshly made sauce is a favorite beyond the burger bun too; he also serves it with fries and onion rings.

Bill calls this burger “my go-to recipe day in and day out!” With a lifetime of burger-making behind it, that’s a recommendation worth bringing to your next cookout.

BILL’S RECIPE:

INGREDIENTS

Patties

•    1 lb. short rib, coarsely ground
•   3 pounds chuck, coarsely ground
•   2 Tablespoons kosher salt
•   1 Tablespoon black pepper
•   Oil or cooking spray, for grates

Toppings and Assembly

•    6 slices American cheese, deli style
•   6 sweet onion slices, 1/16 inch thick
•   6 ripe tomato slices, ⅛ inch thick
•   3 cups iceberg lettuce, shredded
•   6 brioche buns

Mom’s Crazy Sauce

•   ¼ cup buttermilk
•   ¼ cup ketchup
•   ¼ cup mayonnaise
•   1¼ teaspoons Tabasco

INSTRUCTIONS

1. Thoroughly mix ground short rib, ground chuck, salt, and pepper; form into 6 equal patties the size of the bun; cover with plastic wrap and refrigerate until ready to use.
2. Combine all Mom’s Crazy Sauce ingredients, mix well, cover, and refrigerate.
3. Preheat the grill to the highest temperature; if using charcoal, ensure the coals are spread evenly with the cooking grate 3 inches above them.
4. Spray or rub oil on grates; remove patties from the plastic wrap and spray or rub them lightly with oil.
5. Place on the grill and cook for 3 minutes per side; add cheese and cook for an additional minute, remove patties.
6. Grill each side of the buns for about 1 minute until toasted.
7. Place the patty on the bottom bun; top with onion, tomato, and lettuce; spread 2 Tablespoons of Crazy Sauce on the top bun and place it on the burger.

 

Finalist: Lidia Haddadian | Pasadena, CA

Chilaquiles de Res Burger | Wine Pairing: Sutter Home White Zinfandel

Why choose between two favorites when you can bring them together? Lidia Haddadian’s Chilaquiles de Res Burger combines Mexican and American culinary traditions in one generously layered creation. A patty made with ground chuck, brisket, and beef chorizo is topped with tortilla chips, smoky salsa roja, cool avocado crema, a fried egg, and Cotija cheese for a delicious mix of flavors and textures.

Inspired by her love of global cuisine and Southern California’s many culinary influences, Lidia wanted to think beyond the traditional burger. Her standout ingredients? Beef chorizo in the patty and chipotle in adobo in the salsa roja.

“Both these ingredients elevate my Chilaquiles de Res Burger, creating layers of deliciousness in every bite,” she says.

Once her burger was created, Lidia selected Sutter Home White Zinfandel. Its fruity flavor and hint of sweetness complement the rich beef chorizo and balance the smoky chipotle heat, making a refreshing match for this flavor-packed burger.

LIDIA’S RECIPE:

INGREDIENTS

Patties

•   1½ pounds ground chuck and brisket blend (50/50)
•   ½ pound beef chorizo, casing removed

Salsa Roja

•   2 Tablespoons avocado oil
•   1 white onion, peeled and cut into large chunks
•   2 large garlic cloves, peeled
•   1 jalapeño, cored, seeded, and halved
•   3 large Roma tomatoes, coarsely chopped
•   ½ teaspoon sea salt
•   1 chipotle pepper in adobo sauce (canned) plus 2 Tablespoons adobo sauce
•   1 teaspoon sugar
•   1 Tablespoon tomato paste
•   1 Tablespoon apple cider vinegar

Avocado Crema

•   1 cup Mexican table cream (crema Mexicana)
•   ½ cup avocado, chopped
•   ¼ cup fresh cilantro leaves
•   1 Tablespoon jalapeño, cored, seeded, and chopped
•   ½ teaspoon sea salt
•   ¼ cup fresh lime juice

Fried Eggs

•   6 eggs
•   2 Tablespoons avocado oil
•   ½ teaspoon sea salt
•   ¼ teaspoon ground black pepper

Assembly

•   6 brioche sesame buns, toasted
•   1 cup watercress sprigs
•   6 slices pepper jack cheese
•   6 Tablespoons Cotija cheese, grated
•   1½ cups restaurant-style tortilla chips, slightly broken

INSTRUCTIONS

1. Preheat gas grill to medium-high, or prepare charcoal to medium heat.
2. In a medium bowl, combine ground beef and chorizo; divide equally into 6 patties, flattening as much as possible without breaking, then set aside.
3. To make the salsa roja, heat a heavy skillet over medium-high heat; add avocado oil, onions, garlic, and jalapeño; cook until slightly charred, about 2 to 3 minutes; add tomatoes and salt and cook until vegetables are soft and browned; stir in tomato paste and sugar and cook for another 2 minutes; transfer to a blender, add apple cider vinegar, and blend until smooth, then transfer to a bowl and set aside.
4. To make the avocado crema, combine crema, avocado, cilantro, lime juice, jalapeño, and salt in a small food processor and blend until smooth, then transfer to a bowl and set aside.
5. Toast the insides of the sesame buns on the grill until slightly browned, then set aside.
6. In a large 12-inch nonstick skillet, heat avocado oil over medium heat; cook eggs until the whites are fully set; season evenly with salt and pepper, then set aside.
7. Place burger patties on the prepared hot grill; grill for 4 minutes per side; top each with a slice of pepper jack cheese, cover, and allow to melt, about 20 seconds.
8. To assemble, spread 2 heaping Tablespoons avocado crema on the bottom bun; layer with watercress, then the grilled patty with melted cheese; top with 6 slightly broken tortilla chips and pour salsa roja over the chips; carefully place a fried egg on top, sprinkle with 1 Tablespoon Cotija cheese, and top with the grilled bun.

 Cooking Tip: Place parchment paper over a sheet pan and arrange raw patties equally apart; press down with another sheet of parchment to flatten as much as possible without breaking the patty. This keeps the raw patty from sticking and gives the burger a smash-burger texture when grilled. 

 

Finalist: Benjamin Stoviak | Pittsburgh, PA

Maryland Boardwalk Crab Pretzel Burgers | Wine Pairing: Sutter Home Chardonnay

Benjamin Stoviak’s Maryland Boardwalk Crab Pretzel Burgers bring a little seaside inspiration to the table. Sweet lump crab takes center stage in the patties, with sharp cheddar, garlic hot sauce butter, and toasted pretzel buns delivering the rich, savory flavors of a Maryland crab pretzel. This isn’t a burger with crab added on top, the crab is the star!

Behind the recipe is a collection of treasured family memories: childhood trips from Pittsburgh to Ocean City and the crab dip Benjamin’s mom made every year for his birthday. After she passed away, he found her handwritten recipe and began making it for his own family.

“To me, it represents vacation and adventure, but also home and togetherness,” Benjamin explains.

His pairing, Sutter Home Chardonnay, brings buttery character and subtle oak to complement the sweet crab, sharp cheddar, and toasted pretzel while balancing the burger’s gentle heat. It’s a pairing inspired by Maryland summers and the people who make them memorable.

BENJAMIN’S RECIPE:

INGREDIENTS

Crab Patties

•   1½ pounds lump crab meat
•   1 large egg
•   ½ cup mayonnaise
•   1 Tablespoon Dijon mustard
•   1 teaspoon Worcestershire sauce
•   1 teaspoon cayenne pepper hot sauce
•   1½ teaspoons seafood seasoning
•   2 cloves garlic, finely grated
•   ¾ cup panko breadcrumbs
•   1 Tablespoon lemon juice

Sharp Cheddar Spread

•   4 oz cream cheese, softened
•   1¼ cups sharp cheddar cheese, shredded
•   2 cloves garlic, minced
•   1 teaspoon cayenne pepper hot sauce
•   ¾ teaspoon seafood seasoning

Garlic Hot Butter Sauce

•   3 Tablespoons butter, melted
•   1 clove garlic, finely minced
•   1 Tablespoon cayenne pepper hot sauce
•   ¼ teaspoon seafood seasoning

Assembly

•   6 eggs
•   2 Tablespoons avocado oil
•   ½ teaspoon sea salt
•   ¼ teaspoon ground black pepper

Assembly

•   6 pretzel buns
•   6 slices sharp cheddar cheese

INSTRUCTIONS

1. In a large bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, seafood seasoning, garlic, and lemon juice.
2. Gently fold in lump crab meat; add panko breadcrumbs and mix just until combined.
3. Form into 6 patties and refrigerate for 20 minutes.
4. Make the sharp cheddar spread: in a medium bowl, mix together cream cheese, shredded cheddar, garlic, hot sauce, and seafood seasoning until smooth, set aside.
5. Prepare the Garlic Hot Sauce Butter: in a small bowl, whisk together melted butter, garlic, hot sauce, and seafood seasoning,  set aside.
6. Brush the cut sides of pretzel buns with the garlic hot sauce butter and toast in a skillet or on a griddle until golden brown.
7. Heat a skillet or flat-top grill over medium heat; cook patties for 4 to 5 minutes per side until golden brown and heated through.
8. Top each patty with a slice of sharp cheddar during the final minute of cooking.
9. Spread sharp cheddar spread onto the bottom buns, add the crab patties, and top with the toasted pretzel bun tops; serve immediately.

 Cooking Tip: Chilling the crab patties before cooking helps them hold their shape while keeping the lump crab texture intact. Toasting the pretzel buns with the garlic hot sauce butter adds extra flavor and helps prevent the buns from getting soggy. 

 

Five Finalists. Plenty of Cookout Inspiration.

A favorite place, a family tradition, a fresh idea, there’s more than one way to build a better burger. This year’s finalists remind us that the stories behind our recipes can be just as memorable as the meals themselves.

Congratulations to all five of Sutter Home’s 2026 Build a Better Burger finalists! Here’s to creative home cooks, delicious wine pairings, and gathering around the table to share them.