Balsamic-Glazed Apple Cheddar Burgers

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.


1 T. Olive oil
1 glove garlic, minced
1/4 cup apple jelly
1/4 c. apple cider
1/4 c. Sutter Home Chardonnay
1/8 c. brown sugar
Dash of chipotle powder
1/4 t. kosher salt
1/8 t. cinnamon
2 T. butter
3 Jonagold apples, peeled, cored, and sliced thin
1 T. balsamic vinegar
2 lbs. ground beef
1 1/2 t. ground pepper
1 t. sea salt
6 slices sharp cheddar cheese
6 Kaiser rolls


Heat olive oil and sauté garlic for one minute. Add apple jelly, cider, chardonnay, sugar, chipotle powder, salt, and cinnamon. Whisk and cook on low heat until jelly is melted and mixture is combined. Reduce down for about 5 minutes. Set aside

Melt butter in sauté pan. Add apples and vinegar and sauté until apples are soft.

Mix beef with sea salt and pepper. Form into six patties. Grill for 3-4 minutes per side. Glaze burgers with sauce while cooking (on last flip).

Top burgers with cheese and toast buns during last minute of cooking.

To assemble, top burgers with apples, a bit more sauce (optional) and top Kaiser roll half. Serve.