Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.

Chicago has always been near and dear to my heart.When my husband and I first got married we lived about an hour from Chicago so we would often go into the city on weekends for dinner. We moved away years ago, but we still love to go back to Chicago every chance we get and eat our way through the city! We love getting pretzels in Chicago and one of our favorite treats are pretzel rolls, especially burgers on pretzel rolls! Now burgers on pretzel rolls seem to be making there way all over, but I always think of Chicago.



2/3 cup mayonnaise

2 tablespoons spicy brown mustard

2 tablespoons light brown sugar

1 tablespoon apple cider vinegar

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper


1/3 cup extra virgin olive oil

1/3 cup apple cider vinegar

2 teaspoons granulated sugar

1 tablespoon caraway seeds

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 cup shredded green cabbage

1 1/2 cup Granny Smith apples, peeled, cored, and grated

3/4 cup sweet onion, quartered and thinly sliced


2 pounds ground chuck

3 tablespoons SUTTER HOME Gewurztraminer wine

2 teaspoons spicy brown mustard

2 teaspoons salt

1/2 teaspoon freshly ground nutmeg

1/4 teaspoon freshly ground black pepper

12 slices thick-cut applewood smoked bacon, cut in half

Vegetable oil, for brushing on the grill rack

6 thick slices Swiss Cheese

6 good quality pretzel rolls, split


Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

Prepare mustard spread by whisking together mayonnaise, 2 tablespoons mustard, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl until well combined. Cover and set aside or place in refrigerator until ready to assemble burgers.

In large mixing bowl prepare slaw by whisking together olive oil, 1/3 cup vinegar, 2 teaspoons sugar, caraway seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well combined. Drizzle over cabbage, apple, and onion in large bowl and stir to combine. Cover and set aside for at least 30 minutes or place in refrigerator until ready to assemble burgers.

In large cold mixing bowl combine ground chuck, wine, 2 teaspoons mustard, 2 teaspoons salt, 1/2 teaspoon nutmeg, and 1/4 teaspoon black pepper with a large cold spoon until combined being careful not to over mix. Form into 6 patties then loosely cover with plastic wrap then keep cold in ice box or refrigerator until ready to cook.

Cook bacon in large heavy nonstick, fire-proof skillet on rack of preheated grill until crisp, about 2-3 minutes per side (or cook on aluminum foil with sides folded-up); remove with tongs and set on paper towels to drain, wrap in aluminum foil to keep warm, set aside.

Brush grill rack with vegetable oil. Place patties on rack, cover, and cook, turning once until done to preference about 4-6 minutes per side for medium. During last 1-2 minutes of cooking, place rolls, cut side down, on outer edges of grill rack to toast lightly and top each patty with a slice of Swiss cheese.

To assembler burgers, spread a thin layer of mustard spread over cut sides of rolls. Place a patty on each roll bottom, then top with bacon, generous amount of slaw, then cover with tops of rolls.

Makes 6 burgers