All American Land and Sea 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.


Creamy burger relish:
½ cup mayonnaise
½ cup fresh diced tomatoes
2 tablespoons chopped pickles
Wine hollandaise sauce:
½ cup unsalted butter
3 egg yolks
2 tablespoons Sutter Home Pinot Noir
1 tablespoon lemon juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 ¾ pound fresh ground beef chuck
3 teaspoons steak seasonings
¼ cup Grey Poupon Dijon mustard
2 tablespoons oil for greasing grill (not an ingredient for recipe)
6 fresh or defrosted prawns or jumbo shrimp (peel, devein and butterfly)
1 teaspoon lemon pepper
6 hamburger buns
6 butter lettuce leaves



Preheat gas grill. In a small bowl, combine mayonnaise, tomatoes and pickles. Stir to combine and set aside. In a small fire proof saucepan, heat butter on the gas grill to splattering stage. Remove from heat. Place egg yolks, wine, lemon juice, salt and pepper into blender. Blend until combined. Run blender on high speed and slowly add hot butter, processing about 30 seconds. Remove sauce from blender and place into a fire proof sauce pan. Place on top rack of grill with heat turned off under it. Check on the sauce periodically so it is just warm but not cooking. Combine ground meat with seasonings and mustard. Form into 6 patties to fit the buns. Grease grill. Cook patties on medium high heat until done, about 2-3 minutes per side. Season prawns with lemon pepper and cook until pink and opaque inside, about 1-2 minutes per side. Toast buns lightly on grill for a few seconds. Assemble burger with creamy relish sauce, lettuce leave, patty, prawn and hollandaise sauce. Makes 6 burgers