Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

This burger contains cranberries and colby cheese.Colby cheese originated in Wisconsin and Wisconsin is No. 1 in cranberry production. This burger also contains sauerkraut and this area is also know for sauerkraut production. Since Wisconsin is the Dairy State the bun is also lightly buttered.


1/3 cup dried sweetened cranberries
1/4 cup Sutter Home White Zinfandel
1/2 cup well-drained sauerkraut
1/4 cup finely chopped onion
1 1/2 pounds freshly ground beef chuck
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Oil for brushing the grill
6 slices Colby Cheese
2 tablespoons butter, softened
6 good quality hamburger buns, split
2 tablespoons precooked bacon crumbles
6 Romaine Lettuce leaves
6 large thin slices of tomato (more if small)
18 thin slices of crisp cucumber
1/4 cup ranch dressing


Prepare a medium hot fire in a charcoal grill with a cover, or preheat gas grill to medium high.

In a small bowl, combine cranberries, wine, sauerkraut, and onion. Let set 20 minutes, stirring occasionally.

In a large bowl, combine the beef, salt, pepper, and cranberry mixture. Mix well handling the beef as little as possible to avoid compacting. Divide into 6 portions and form into patties slightly larger than the buns.

Brush the grill rack with oil. Place the patties on the grill and cook covered until browned, about 5 minutes. Turn the patties and continue cooking until almost done, about 5 to 6 minutes longer. Top with cheese slices and continue cooking just until melted.

Meanwhile, spread the butter lightly inside of the buns. Place the buns on the outer edge of the grill cut side down about 2 minutes.

Sprinkle the bacon over the melted cheese. To assemble the burgers, place a lettuce leaf on the buttered side of each bottom bun half. Top each with a burger, tomato slice, 3 cucumber slices, 3/4 tablespoon dressing and top bun half. Serve immediately.