Cabernet Burger with Roasted Vegetable Medley, Fetta, and Mayonaise

Pairs well with:

Cabernet Sauvignon

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


Marinade 2 medium cloves of garlic, pressed
1/4 cup Colavita Extra Virgin Olive Oil
1 cup Sutter Home Cabernet Sauvignon
1 teaspoon Kosher salt
1/4 teaspoon freshley ground black pepper
2 pounds ground chuck
1 red pepper, halved and seeded
1 yellow pepper, halved and seeded
1 green pepper, halved and seeded
1 medium red onion, sliced into 1/8 inch slices
 1 quart baby bella mushrooms, cleaned and stems removed vegetable oil for brushing on grill rack
Freshly ground black pepper
6 whole grain hamburger buns, split
6 1/8 inch slices of Fetta cheese



*Preheat a gas grill to medium-high, or a medium-hot fire in a charcoal grill with a cover. *To make marinade, combine garlic, olive oil,wine, salt, and black pepper in a 2 quart bowl. Wisk lightly until blended. *To make patties, add ground chuck to marinade. Let set for 5 minutes, turn ground chuck over and continue to marinade for another 5 minutes. Remove beef from marinade. Divide beef into 6 equal portions. Form portions into 6 patties to fit bun size. *When grill is ready, brush grill rack with vegetable oil. Place patties and vegetables on rack, season with additional salt and pepper, cover and cook 5 minutes. Turn patties and vegetables, season with additional salt and pepper. Cook another 5 minutes for medium burger and vegetables are tender. During the last few minutes of cooking, place rolls, cut side down, on the outer edges of the rack to toast lightly. * To assemble the burgers, spread mayonaise on cut sides of buns. On each bun bottom, place patty and top with fetta slice. Slice peppers and mushrooms into approximately 1/8 inch thick strips. Divide vegetables evenly among the 6 burgers and place on top of fetta slices. Add bun tops and serve. Makes 6 burgers.