betta fetta vino juicey burgers

Pairs well with:


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


for the sauteed mushroom/onion topping:
2 T Calavita olive oil
1 large onion sliced into rings
1 8 oz pkg sliced white mushrooms
2 T soy sauce
1/3 cup Sutter Home chardonnay

for the burgers:
1/4 C dry chopped onions
1/3 C Merlot Sutter Home wine
2 lbs ground chuck
1/2 T pure powdered ginger
1/3 C crushed Kettle buffalo blue cheese chips (measure after crushing)
1/2 C feta cheese
1/4 C Grub Rub
6 onion burger rolls
2 T Dijon Mustard
4 large romaine leaves
3 avocadoes



In large sautee pan ( or non stick skillet) heat oil add onion rings first and toss and stir to coat with the oil in 2 min add mushrooms, soy sauce and chardonay wine. Continue stirring and sauteeing on medium heat until onions are tender ( about 8 min ). cover and set aside.Having a side burner on the grill really helps but if not just place it in a bowl. cover and you can nuke it for 1 min before serving. For Burgers: in small bowl pour the merlot over the dry onions and set aside. in a large mixing bowl crumble the 2 lbs of beef and add the ginger, fetta cheese,crushed chips, and then the merlot dry onion mixture. gently blend by hand until all ingredients are well mixed. divide mixture evenly into 6 patties that you have gently pressed onto wax paper …coat on both sides with the grub rub. Let meat sit for 2 min before grilling so it soaks up the rub spices. Grill on high first 2 min each side, then turn down heat to medium high and cook both sides another 4 min careful not to overcook so they`ll be juicey but cooked to medium well. when burgers are done place them on the onion burger buns imediately-(-not on plate) then place them into the plastic bun bag until you get them to the table. ( no more than 5 minutes) This adds just enough juices to the buns while steaming them too. while your steaming the buns heat the onion mushroom mixture and put into serving bowl. To your steamed bun/burger, you now brush 1/2 t grey poupon mustard each side of the bun, add a half a leaf of romaine lettuce, 4 slices of avocado, and 1/6 of the warm mushroom/onion mixture.( drain some of the liquid off before serving). The extra romaine leaf i use to lay the sliced avocadoes on for nicer presentation and can also be used if you like more crunch on your burger. total time for prep and cooking is 35 min from begining to end. Makes 6 delicious burgers. If you cant get the grub rub where you live you can use any powdered rub that goes on beef, the same way.