American Burgers with Ginger Jam

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Ginger Jam

2 teaspoons olive oil

3 cups thinly sliced onions

1½ tablespoons balsamic vinegar

1½ tablespoons currants

2-3 gingersnaps, crushed


1½ pounds ground chuck

2 eggs, beaten

½ cup Sutter Home Sauvignon Blanc

¾ to 1 cup seasoned bread crumbs

½ cup shredded carrots

¾ teaspoon salt

¼ teaspoon freshly ground black pepper

¼ teaspoon ground allspice

6 rye rolls, split



Prepare a gas grill to medium-high fire for direct heat cooking. In a heavy nonstick skillet, heat oil on grill. Add onions and cook stirring often, until they are very tender and light golden, 15 to 20 minutes. Add vinegar, currants and gingersnaps and continue cooking until gingersnaps are dissolved. Add a little water, if needed. Remove from heat. Cool and set aside.

In a large bowl, combine the ground chuck, 2 eggs beaten, ½ cup Sutter Home Sauvignon Blanc, ¾ to 1 cup shredded carrots, ¾ teaspoon salt, ¼ teaspoon freshly ground black pepper and ¼ teaspoon ground allspice, mixing well. Shape mixture into 6 plump patties. Place burgers on the grill, turning once halfway through cooking time, 4-5 minutes per side or until cooked. A few minutes before the burgers have finished cooking, toast the rye rolls, cut side down on outside of the grill. Top each bottom half with a burger and some ginger jam.