blazing onion burger

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 pounds fresh ground sirloin
1/4 cup Sutter Home Sauvignon Blanc
1/4 teaspoon crushed red pepper flakes
1/4 cup finely minced vidalia onion
2 tablespoon honey
3 cloves freshly crushed garlic
2 teaspoon finely grated orange zest
2 teaspoon grey poupon mustard
2 teaspoon sea salt
1 teaspoon fresh ground black pepper
Vegetable oil, for brushing on the grill rack
12 slices pancetta bacon cooked till crisp
6 large sourdough sandwich rolls, split
6 slices good quality horseradish cheese
6 clean butter lettuce leaves, bun size
6 (1/4-inch-thick) large heirloom tomato slices
6 extra-thin vidalia onion slices, separated into rings
2/3 cup mayonnaise



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, (wash very clean hands in extremely cold water) in a large chilled bowl combine the ground sirloin with Sutter Home Savignon Blanc add crushed red pepper flakes, minced vidalia onion, honey, crushed garlic, orange zest, mustard, sea salt and fresh ground black pepper. Handling the meat as little as possible, mix well. Divide the mixture into 6 equal portions and form the portions to patty shape. Once mixed cover with plastic wrap and refridgerate for 3 hours. 15 minutes prior to placing patties on grill remove patties from fridge, remove chill (do not place near heat source) When the grill is ready, place pancetta in cast iron fry pan on grill and cook till crisp remove pan from grill and remove pancetta from pan and place pancetta on stacked paper towels until burgers are ready, then 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 minutes on each side for medium (internal temp 160F). During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice. Remove cooked burgers and buns from grill. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and two slices of crisp pancetta. Add the roll tops and serve. Makes 6 burgers