Asparagus and Proscuitto Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


2 pounds ground chuck
4 ounces diced proscuitto
1/4 cup shredded parmesan cheese
1 shallot finely chopped
4 garlic cloves, minced or pressed
1 1/2 tablespoons lemon pepper
1/4 cup Sutter Home Merlot
1 bunch fresh asparagus (about 30 spears)
1 package Bernaise Sauce mix
1 cup mik
1/4 cup butter
1/2 cup Sutter Home Merlot
1 cup chopped asparagus
1 1/2 ounces chopped sun dried tomatoes
1 shallot finely chopped
4 garlic cloves, minced or pressed
3 ounces diced proscuitto
4 cups fresh spinach leaves, rinsed, drained and chopped
1/4 cup shredded parmesan cheese
1 1/2 teaspoon lemon pepper
2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 1 1/2 ounce slices Smoked Gouda cheese
6 4 inch kaiser rolls
1/4 cup butter softened



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

To make the patties, combine the chuck, proscuitto, parmesan cheese, shallot, garlic, lemon pepper, and Merlot in a large bowl, handling as little as possible. Shape into 6 patties about 4 inches wide. Loosely cover with plastic wrap and set aside.

Peel the asparagus with a vegetable peeler, and cut the tips into 4 inch pieces. Chop the leftover pieces of stem, reserving one cup.

Combine the bernaise sauce mix and milk in a small fire proof sauce pan and whisk together. Place on the grill and add the butter. Whisk occasionally until the sauce is bubbly and thickened.

To prepare the spinach salad. In a large fire proof saute pan, combine Merlot, reserved chopped asparagus, sun dried tomatoes, shallot, garlic, and proscuitto. Heat on grill until apsaragus is tender about 10 minutes. In a large mixing bowl combine spinach, parmesan cheese and lemon pepper. Add cooked ingredients and mix thoroughly. Pour finished bearnaise sauce over all, mix thoroughly and set aside.

Brush the grill rack with vegetable oil. Place the patties and asparagus tips on the rack, cover, and cook. Remove the asparagus tips after 2 – 3 minutes, and continue cooking patties turning once, until done to preference, 5 to 7 minutes on each side for medium. Place about 5 pieces of grilled asparagus on each patty and top with the cheese slices during the last 3 minutes of grilling. Slice the buns, spread with butter, and place on grill, cut side down, on the outer edges of the grill to toast lightly during the last 2 – 3 minutes of grilling.

To assemble the burgers, place equal portions of the spinach salad on each bun bottom, followed by an asparagus and cheese-topped patty. Add the bun tops and serve.