Braten Burgers

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.


1 1/2 lbs. freshly ground chuck
1/2 cup red wine vinegar
1/4 cup Sutter Home Cabernet Sauvignon
1 small onion grated
1 teaspoon ground cloves
11/2teaspoons sea salt
1 teaspoon fresh ground black pepper
Gingersnap mayo:
1/4 cup crushed gingersnap cookies
2 tablespoons caramelized onions, chopped rough
3/4 cup Mayonaise
6 Potato rolls
1 1/2 cups german style, shredded sweet and sour red cabbage
Spray oil for the grill



Light Grill. Place meat into a mixing bowl. In a small skillet over the grill place vinegar and wine, reduce until you have around 1/4 cup of liquid remaining. Add onion, cloves, salt and pepper. Let cool, then mix into the meat. Divide meat into 6 parts and shape into 6 patties. Set aside to rest. Make the mayonaise: Place the gingersnaps, carmelized onions and mayonaise in a food processor and mix until smooth. Keep in a cooler until ready to use. When the grill is hot, spray with oil and place the patties on. Cook for 5 minutes then flip and cook for another 5 minutes or until cooked medium-well. Lightly toast the rolls. Assemble: Place the bottoms of the rolls on a platter and place a burger on each roll. Top each burger with 2 tablespoons gingersnap mayo and 1/4 cup red cabbage. Place the top of the rolls on top and serve!