Beefy Wine Burger

Pairs well with:


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

The taste of wine with beef.


Burger Patties:

2 pounds fresh all natural ground beef chuck

1/2 cup Sutter Home White Merlot wine

2 Tablespoons Wyler’s beef instant bouillon granules

1/2 package McCormick Grill Mates Brown Sugar Bourbon Naturally Flavored Marinade dry mix

1 teaspoon garlic powder

1 Tablespoon dry parsley flakes

1 teaspoon onion powder

1 Tablespoon cocoa powder

1 Tablespoon extra virgin olive oil

1 Tablespoon honey mustard

1/4 cup grated parmesan cheese

Butter Wine Basting Sauce:

2 Tablespoons butter

1/4 cup Sutter Home White Merlot wine

1/2 cup light brown sugar

1 Tablespoon worcestershire sauce

1/2 teaspoon rum extract

1 teaspoon light agave nectar

1/2 teaspoon beef bouillon granules

1/2 package McCormick Grill Mates Brown Bourbon Marinade dry mix

Onion Toppers:


Cooking spray

2 medium onions

2 beef bouillon cubes

4 Tablespoons butter, divided

4 Tablespoons worcestershire sauce, divided

1 teaspoon garlic powder

1 teaspoon dry parsley

Additional Ingedients:

6 King’s Hawaiian Sandwich Buns

6 slices smoked provolone cheese

6 teaspoons honey mustard


Burger Patties:

Mix all dry and wet ingredients until well mixed.

Refrigerate patties for 45 minutes.

Take patties out for 10 minutes before grilling.

Grill on charcoal grill at 375-400 for 45 minutes to 1 hour.

Butter Wine Basting Sauce:

Combine all ingredients in small sauce pan.

Place on grill at lower heat.

Bring to a low boil, stirring frequently.

Bast burgers as they cook, coating each side as they are turned.

Onion Toppers:

Spray two 12-14 inch pieces of foil with cooking spray.

Cut ends off of each onion and remove outer skins.

Make 6 diagonal cuts across each onion from flat top end, not cutting all the way down to the bottom.

Scoop out center of each onion.

Place each onion on a piece of foil.

Place one bouillon cube in the center of each onion.

Frost each onion with 2 Tablespoons of butter.

Pour 2 Tablespoons of worcestershire sauce over each onion.

Sprinkle each onion with 1/2 of the garlic powder and then parsley.

Wrap each foiled onion into a package and place on the grill. Cook until tender and transparent (30-45 minutes).

Lightly toast buns on the grill.

When burgers are done, remove from grill and let rest for 10 minutes.

Top bottom bun with 1 teaspoon honey mustard.

Place burger on top, provolone cheese, then slices of onion toppers and top bun. Enjoy.