Bigger Better Burgers with Sweet Onion Marmalade

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 pounds ground chuck (20% fat)
1/4 cup flat-leaf parsley leaves
2 large cloves garlic
1/2 cup panko crumbs
2 teaspoons salt
1/4 teaspoons freshly ground black pepper
1 tablespoon extra virgin olive oil
2 large sweet onions, sliced thin
1-1/2 tablespoons Dijon mustard
2 tablespoons Sutter Home Pinot Noir
6 large sesame seed Kaiser or burger rolls, split
Mayonnaise, Hellmann’s or Best Foods
6 Boston lettuce leaves
6 slices from large ripe tomato



Place parsley in mini food processor and process to chop fine. With machine running, drop garlic through feed tube to mince.

Transfer to a bowl and add ground beef, panko, and salt and pepper. Form into 6 burgers approximately 4 inches in diameter and 3/4-inches thick, cover and set aside, in a refrigerator if available.

Oil grill rack generously with a wad of oiled paper towels and preheat grill to medium-hot. Place olive oil in a skillet. Add onion and sauté over medium-low heat until tender and golden. Stir in Dijon mustard, wine, and a little salt and pepper.

Grill burgers until medium-rare to medium, about 3 to 4 minutes on each side, depending on heat. Spread mayonnaise lightly on cut sides of rolls and grill, mayonnaise side down, 1 or 2 minutes until golden brown. Reheat the onion mixture at the same time.

Add lettuce to bottom half of roll, add a tomato slice, and a burger. Add a spoonful of onion marmalade. Top with roll top, cut in half and serve.