The Grape Gatsby

The Grape Gatsby

Wine Varietal:


  • 6 Pretzel buns
  • 7 Tablespoons grape jelly
  • 7 Tablespoons yellow mustard
  • 30 Ounces 80/20 minced beef – self ground course chuck 1 1/4 pound and 3/4 pound top round with fat if possible
  • 1 Large sweet onion, grated or ground
  • 5 Teaspoons kosher salt
  • 5 Teaspoons pepper
  • 5 Teaspoons thyme leaves, minced
  • 5 Teaspoons mint leaves, minced
  • 6 Teaspoons pickle relish
  • Cantabury or brie cheese
  • 4 Cups onion straws
  • Deviled egg filling 5 eggs/yolks (yolk/mayo/mustard/pickle relish)
  • Merlot to drink to desirable thirst quench


  • 1. Mince and grind the beef blend, adding in the salt, pepper, thyme and onion; form patties 2. Mix mustard and jelly together and coat the burgers 3. Save any remaining for a light glazing while on the grill 4. Medium high 3 minutes per side for medium The Toppings: 5. Mince mint and crumble onion straws into a bowl for crunchy topping 6. Slice brie or Canterbury cheese for topping, add after grilling first side for 3 minutes while second side cooks 3 to 4 minutes Deviled Egg Spread: 7. Blend 5 egg yolks in a bowl with a fork, and add 4 tablespoons of mustard, 4 tablespoons mayo, and 6 tablespoons pickle relish 8. Salt and pepper to taste 9. Mix into a spread Assembly: 10. Assemble the burgers on the toasted pretzel bun 11. Bottom bun, burger patty with cheese, deviled egg spread (easier to spread on top bun) 12. Sprinkle the onion straws and mint mix on cheese while hot to meld 13. ENJOY!
Bake up a Sweet Holiday With Sutter Home Chocolate Red Wine Cookies​

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