Blueberry Cabernet Reduction Burgers topped with Blueberry Vinaigrette Arugula Salad

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.

I was so excited when I found your contest.I love to create new recipes & burgers are my FAVORITE!!! I wanted to make a sweet & savory burger. So when the creative juices started flowing, I thought how about a fruit mixed with a wine reduction sauce??? I immediately thought of blueberries. So off to the kitchen I went and created a new family favorite!!! I hope you enjoy!!


Blueberry Juice

2 cups fresh blueberries

2 cups water

2 teaspoons sugar

Sauteed Vegetable & Blueberry Reduction Sauce

4 tablespoons butter (divided)

2 cloves garlic, minced

6 shallots, sliced

1 cup mushrooms, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups Sutter Home Cabernet

1 cup beef broth

1/2 cup blueberry juice


2 pounds ground beef chuck (80/20)

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1/4 cup Sutter Home Cabernet

6 slices of Gruyere cheese

Blueberry Vinaigrette Arugula Salad with Gorgonzola

3 cups baby arugula, washed and torn

1 cup cherry tomatoes

4 ounce Gorgonzola cheese

1/4 cup blueberry juice

1/8 cup blueberry vinegar

1/8 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

6 Ciabatta rolls


Preheat grill to medium-high heat. Place blueberries in a fire-proof saucepan. Mash blueberries to release juice. Add water and sugar then place on grill. Bring to a boil. Strain to remove pulp. Set juice aside.

Melt 2 tablespoons butter in a fireproof skillet. Add garlic, shallots & mushrooms to pan. Season with salt & pepper. Saute for 7-9 minutes until tender. Remove vegetable from pan. Cover & keep warm. Add remaining butter to pan. When butter has melted, add wine, broth & juice. Bring to a boil. Reduce heat, and simmer until liquid is reduced to 1/4 of its original amount. Approximately 15-20 minutes.

To make the vinaigrette, mix juice & vinegar. Whisk in oil. Season with salt & pepper. Cover & refrigerate.

To make the patties, combine the beef, salt, pepper & wine in a large bowl, handling as little as possible. Shape into 6 patties making an indentation in the middle.

Brush the grill rack with vegetable oil. Place patties on grill. Cook 4 to 5 minutes on each side for medium. During the last few minutes of cooking, top each patty with cheese.

Cut tomatoes in half and add to arugula & Gorgonzola in a large bowl. Toss with vinaigrette.

To assemble, place sauteed vegetables on bottom buns. Spoon reduction sauce over vegetables. Add burger patties. Top burger with salad. Place top bun on salad. Serve immediately.

Makes 6 burgers