A Simple Burger with a Red Wine Sauce

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


All ingredients are of the finest quality available
2 tablespoons Olive oil
2 tomatoes, 1 sliced for topping burger, 1 quartered for stock
1 stalk celery, diced
1 sweet red pepper, diced
1/2 cup chopped portabella mushrooms
1 bottle Sutter Home Cabernet Sauvignon (plus another bottle to enjoy while cooking)
2 cups rich beef stock
Course salt
Fresh Ground pepper
Vegetable oil for grill
2 lb. ground chuck
3 fl. oz. sour cream (3/8 cup)
½ cup onion, finely minced
6 Sourdough buns
Butter, softened



Sauce: If only using a grill for cook, heat one side. Heat a sauce pan and add olive oil, quartered tomato, celery, sweet pepper and the mushrooms. Cook to caramelize vegetables, about 8 minutes. Add 1 bottle of wine and beef stock. Cook at a low boil to reduce by half, about 40 minutes. Strain and return to heat and reduce to about ½ cup, stirring frequently to not burn. Taste and add salt and pepper as needed to adjust seasoning. Keep warm while cooking the burgers. Burgers: Combine the ground chuck, sour cream and minced onion and gently blend by hand. Form into six one-inch thick burgers. Use a medium high heat on grill, either charcoal (my preference) or gas. Oil the grill with vegetable oil. Season one side of burers with salt and pepper. Place that side down and cook until juice begins to form on top. Season the top and turn over. Cook until juices just begin to appear on the surface. Remove to a platter to rest for about 5 to 8 minutes. While resting butter the buns and toast on the grill. Finish: For each burger, spread a dollop of sauce on the bottoms of the buns and a little mayonnaise on the tops. Put the burgers on the bottom buns; add a generous dollop of sauce. Add sliced tomato and top bun.