Cabernet Sauvignon Burgers with Grilled Baby Bella-Onion-Sage, Melted Gouda and Fennel

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Fennel Slaw:
3/4 ounce lime juice
1 ounce Colavita Extra Virgin Olive Oil
1 teaspoon sea salt
1 1/4 teaspoon black pepper, freshly ground
1/2 teaspoon anise seed
1/2 cup red bell pepper, diced
10 ounces fennel bulb, thinly sliced lengthwise
Vegetable Mix:
6 ounces baby bella mushrooms sliced
8 ounces onion, halved and sliced
1/2 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground
3 tablespoon (packed) sage, fresh, chopped
2 ounces Sutter Home Cabernet Sauvignon
1 ounce Colavita Extra Virgin Olive Oil
2 pounds ground chuck
1/2 cup Sutter Home Cabernet Sauvignon
3 teaspoons black pepper, freshly ground
2 teaspoon sea salt
Vegetable oil, for brushing the grill rack
6 ounces Gouda cheese, sliced
6 each kaiser rolls, split
6 each escarole leaves



Directions: Tip: to measure freshly ground pepper, grind the pepper into a small bowl then use a measuring spoon. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the fennel slaw, in a bowl, combine the lime juice, olive oil, salt, black pepper, anise seed, and red bell pepper. Whisk to mix well. Add fennel, toss to coat with the liquid mixture. Set aside. To make the vegetable mix, in a bowl, combine mushrooms, onion, salt, black pepper, sage, Cabernet Sauvignon, and olive oil. Toss to combine. Set aside. To make the patties, in a large bowl, combine the chuck, Cabernet Sauvignon, black pepper and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. When the grill is ready, place vegetable cooking grill pan on the grill rack. With tongs add the vegetable mixture to the pan. Stir occasionally to cook the vegetables evenly. Let vegetables cook 3 or 4 minutes before cooking the patties. While still cooking the vegetables, brush the grill rack with vegetable oil. Place the patties on the grill rack and cook until browned on the bottom, 4 to 5 minutes. With a metal spatula flip the patties. Using tongs, top each patty with the grilled vegetable mixture. Remove pan from the grill. Top each patty with the Gouda cheese. Cover the grill and let the patties cook for about 4 minutes longer for medium. During the last few minutes carefully place the rolls, cut side down, on the outer edge of the grill rack to toast lightly. To assemble the burgers, on each roll bottom place an escarole leaf, a patty and a generous portion of fennel slaw. Add the roll tops and serve. Makes 6 burgers