Big Bold Basil Beef Burger with Summer Squash Ribbons

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 small zucchini (1/2 – 3/4 pound)
2 small yellow squash (1/2 – 3/4 pound)
1 tablespoon extra virgin olive oil
1/4 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup thinly sliced fresh basil
1 tablespoon chopped fresh oregano
1/4 cup (1 ounce) shaved fresh Parmesan cheerse

1 1/2 pounds ground chuck
1/2 pound hot Italian sausage links, casings removed
1/2 cup fresh basil, coarsely chopped
1/4 cup fresh lemon thyme
1/3 cup fresh chives, chopped
3/4 teaspoon garlic powder
1/3 cup Panko (Japanese bread crumbs)
1/4 cup Sutter Home Sauvignon Blanc
6 seeded sesame buns, split



Shave zucchini and yellow squash into ribbons using a vegetable peeler, stopping at the seeds. Place ribbons in a large bowl. Discard seed cores.

Combine oil ,rind, juice, salt ,pepper and garlic in a small bowl; stir with a whisk. Drizzle oil mixture over vegetable ribbons; sprinkle with basil and oregano. Toss gently. When ready to serve with burgers, sprinke with cheese. Set aside.

Prepare medium hot fire in a charcoal grill or preheat a gas grill to medium high.
To make the patties, combine the beef, sausage, basil, thyme, chives, garlic powder, Panko and wine in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and flatten into 6 disks.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook turning once until done to preference 5 to 7 minute on each side for medium.

During the last few minutes of cooking, toast buns, cut side down on outside of toast lightly

To assemble the burger, place 1 burger on bottom roll, top with squash ribbons and shaved Parmesan cheese; top with roll top and serve.