Bacon Cheddar Burger with Harvest Salsa

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


2 Granny Smith apples, cored and diced fine
1 medium red onion, peeled and diced fine
2 Tablespoons walnuts, chopped
2 Tablespoons Sutter Home Chardonnay
½ teaspoon kosher salt
3 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon black pepper
2 Tablespoons Worcestershire
2 cloves garlic, minced
3 Tablespoons pure maple syrup
12 pre-cooked bacon slices, chopped
2 Tablespoons fresh parsley, chopped
Vegetable oil to grease grill rack
6 slices cheddar cheese
6 crusty style Kaiser rolls, split
6 large tomato slices (1/4” thick)



Pre-heat gas grill to 350 degrees Fahrenheit. To make harvest salsa combine apples, red onion, walnuts, Chardonnay and salt in a small bowl. Toss lightly until well blended. Cover until ready to use, mixing at least once to blend flavors. To make patties, place chuck in a large bowl. Sprinkle with salt and pepper. Add Worcestershire, garlic, maple syrup, bacon and parsley. Mix until just combined – do not over mix. Separate meat mixture into six equal portions and form into patties sized to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place patties on rack, cover and cook, flipping once, until they reach desired doneness, 5-8 minutes each side for medium. When patties are almost done add one slice cheddar cheese to each patty, cover until cheese melts. At this time also add buns, cut side down, to the outside of the grill. Grill for 1-2 minutes. To assemble patties, on each bun bottom add a patty, tomato slice and a generous amount of apple salsa. Add bun top and serve.