Cabernet Burgers with Avocado Mash & Spicy Dijon Sauce

Pairs well with:

Cabernet Sauvignon

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


Avocado Mash:
2 Tablespoons of Colavita Extra Virgin Olive Oil
3 California Avocados
½ tsp. kosher salt
¼ tsp. freshly ground pepper
Spicy Dijon Sauce:
1/3 cup  Dijon Mustard
1 cup mayonnaise
1 tablespoon minced shallots
½ tsp. kosher salt
1 tsp. Tabasco Sauce
Cabernet Burgers:
2 lbs. ground chuck
2 tsp. kosher salt
½ tsp. freshly ground pepper
2/3 cup minced shallots
1/3 cup Sutter Home Cabernet Sauvignon
Cheese Topping:
6 slices of Colby Jack Cheese
Vegetable oil for brushing the grill rack.
6 Kaiser Rolls, split
2 Tablespoons Colavita Extra Virgin Olive Oil
1 Garlic Clove
12 romaine lettuce leaves
6 slices of ¼ inch tomatoes



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make avocado mash, take 3 avocados, slice in half. Remove avocado slices from avocado skin and remove seeds. Put the 6 avocado halves in a plastic bag. Add olive oil, salt & pepper to the bag and toss. Brush the grill rack with vegetable oil. Then, put avocados on the grill. Grill on each side just until grill marks are noticeable, approximately 2-3 minutes per side. Remove avocados from the grill and place in a bowl. Use a fork to mash the grilled avocados. To make spicy Dijon sauce, mix the following ingredients: grey poupon mustard, mayonnaise, minced shallots, salt and Tabasco sauce. Once ingredients are thoroughly combined, set aside. To make the patties, combine the chuck, shallots, garlic, cabernet sauvignon, salt & pepper. Gently combine the ingredients, avoid over handling the meat. Prepare six equal portions in round patties. Brush the grill rack with vegetable oil. Place the patties on the rack and cover. Turn patties only once and do not press with spatula. Each side should take approximately 6 – 8 minutes to cook. During the final minutes of grilling patties, carefully add a spoonful of avocado mash to the top of the burger. Then, add a slice of Colby cheese and put the cover on the grill. Once cheese is melted, remove patties from the grill. To toast buns, brush buns lightly with olive oil and rub with a whole garlic clove (for added flavor). Put buns on grill until lightly toasted. To assemble the burgers: spread Spicy Dijon Sauce on each half of the toasted buns. Take the bottom bun put one leaf of romaine lettuce, the burger, and then another leaf of romaine lettuce and slice of tomato and top with the other half of the toasted bun. Makes 6 burgers.