4th of July Picnic in One Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Grilled Corn Salad 1 tablespoon Extra Virgin Olive Oil for sautéing 2 tablespoons diced fine green pepper 2 tablespoons diced yellow pepper 2 stems finely chopped shallot, green onion 4 fresh garden radishes, slice thin 7 ounces pre-cooked seasoned, diced red potatoes (Reser’s brand preferred) 1, 16 ounce can sweet whole kernel corn 2 roma tomatoes, finely diced Salt & pepper to taste 1 ½ teaspoons of liquid Hickory Smoke 3 smoked mozzarella cheese strings, diced 2 teaspoons celery flakes 1 teaspoon paprika 1 ½ tablespoon Oscar Mayer cooked bacon pieces 2 tablespoons Kraft Mayonnaise Patties 1 pound coarse ground chicken 1 pound coarse ground pork country ribs 1 pound ground sirloin ¼ cup Sutter Home Cabernet Sauvignon Salt & pepper to taste 1 tablespoon yellow mustard 1 tablespoon ketchup 1 teaspoon cayenne pepper 1 ½ tablespoon heavy maple syrup 2 tablespoons non-concentrated orange juice 1 ½ teaspoon minced onion 1 tablespoon cider vinegar 1 ½ teaspoon minced garlic 2 teaspoons Kava Instant Coffee Vegetable oil, to brush grill rack Burger Topper 1 ½ pound container of calico beans 1 lime cut in half 6 Old Fashion Butter Top Sesame Seed Buns



Directions: Prepare a medium-hot fire in a charcoal grill with cover, or preheat a gas grill to medium-high. To make corn salad: Place large non-stick sauté pan on grill with oil, add peppers, shallots, radishes, potatoes, corn, tomatoes, salt & pepper and Hickory Smoke. Sauté for 1 minute before adding string cheese, celery flakes, paprika, and bacon pieces. Sauté another 2 minutes more and remove to bowl and allow to cool. Add mayonnaise and mix gently and chill. To make patties: In a large bowl combine ground chicken, pork, sirloin, wine, salt & pepper, mustard, ketchup, cayenne, maple syrup, orange juice, minced onion, vinegar, garlic and coffee. Mix well, avoiding over handling or compacting of meat, and divide into 6 patties. Brush grill with vegetable oil, place patties on grill and cook 6-9 minutes on each side for medium-well. During last 2-3 minutes of cooking, place calico beans in medium pan on grill to heat. Place buns cut side down on grill to heat and lightly brown, remove and assemble each burger as follows: bottom of bun, patty, 1 tablespoon calico beans, 1 ½ tablespoon corn salad, and a squeeze of lime, then top and serve.