Beef Burgers with Zinfandel-Cheddar Spread

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 Cups Sutter Home Zinfandel
4 Tablespoons Dark Raisins
2 Teaspoons of Sugar
2 Tablespoons Butter
1/4 Cup Sour Cream
1/2 Teaspoon Salt
1/8 Teaspoon Crushed Black Pepper
1/8 Teaspoon Cayenne Powder
16 Ounces Sharp White Cheddar Cheese. Freshly Grated
1 Pound Beef Sirloin, cut into cubes
1 Pound Beef Round, cut into cubes
1 teaspoon Salt
Vegetable Oil for Brushing on the Grill Rack
12 Tbsp Mayonnaise
6 Kaiser Rolls split in half
6 Vidalia Onion slices (about ¼ inch thick each)
2 Ounce Bag of Kettle Brand Sea Salt and Vinegar Chips



Preheat gas grill to medium high.

To make the Zinfandel Cheddar Spread, place 2 Cups Sutter Home Zinfandel, and 4 Tablespoons of Dark raisins into a flameproof saucepan and place on the grill reducing until only 4 Tablespoons of liquid are left. Remove from the head and add the 2 Teaspoons of Sugar and 2 Tablespoons of butter, stir to fully incorporate, and pour into a medium metal mixing bowl. Add the 1/4 cup Sour Cream, 1/2 Teaspoon Salt, 1/8 Teaspoon Crushed Black Pepper and 1/8 Teaspoon Cayenne and mix until fully incorporated. Slowly add the Grated White Cheddar Cheese, stirring continually until it is no longer liquid, and then add the remaining Grated White Cheddar Cheese. Form first into a ball, and then divide equally into 6 equal round blocks the shape and size of a burger patty, and then cover and store in a cool place until needed.

To make the patties, combine the 1 Pound Beef Sirloin cubes, 1 Pound Beef Round Cubes and 1 Teaspoon Salt in a food processor and process, pulsing until the patties are well mixed, but still slightly chunky. Form into 6 equal patties.

Brush the grill rack with the Vegetable Oil. Place the patties on the rack, cover and cook, turning once until medium rare, about 4 minutes per side. During the last minutes of cooking, take the Mayonnaise and brush 1 Tablespoon each on both the top and bottoms of the Kaiser rolls and then set them on the outer edges of the grill, Mayonnaise-side down to toast lightly until golden-colored.

To assemble the Burgers, place a slice of onion on the bottom bun, add the burger and top each with the Zinfandel Cheddar. Divide the Kettle Brand Sea Salt and Vinegar Chips equally (1/3 ounce, or approximately 3 to 5 chips of various sizes each) and spread them evenly on top of each burger, and then take the top of each Kaiser Roll, press lightly and serve.