California Blast!!

Pairs well with:


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


Merlot Chili Glaze:
1.5 Cup Sutter Home Merlot
1 Tsp Minced Fresh Garlic
¼ Cup Light Brown Sugar
½ Cup Thai Sweet Chili Sauce
¼ Cup Ketchup
Blast Burgers:
2 Lb Ground Chuck
½ Cup Scallions – Chopped
1 Tbsp Dijon Mustard
1 Tbsp Worcestershire Sauce
1.5 Tsp Salt
1 Tsp Black Pepper
Colavita Olive Oil for the grill
6 Ea Onion Sandwich Rolls – Split
6 Ea Jalapeno Monterey Jack Slices
6 Ea Iceberg Lettuce Slices
12 Ea Vine Ripe Tomato Slices



Method: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. In a small sauté pan bring the merlot and garlic to a boil. Reduce liquid by half. Add sugar and chili sauce and bring to a slow boil for 5 minutes – stirring occasionally. Pull off the heat, remove half (to glaze the burger as it cooks) and mix the other half with the ketchup. Put ketchup mix aside to dress the burger later. Combine ground beef, scallions, dijon mustard, worcestershire sauce, salt and pepper. Mix very well and separate into 6 patties. Make the patties larger and flatter than the rolls as they will shrink up as cooking… Brush the grill with the olive oil and place the patties on the rack. Brush a little glaze onto each burger – cover, and grill until browned on the bottoms, 3-4 minutes. Turn the patties, brush with more glaze and continue grilling until done to preference, about 5 minutes longer for medium. Before the burgers are totally cooked – place a slice of cheese on top of each patty and place the cut rolls (cut side down) onto the outer edge of the grill to toast lightly. To Serve: Slather some ketchup on all the bottom halves of the buns, add the lettuce and tomato, then the burger and spread some more of the ketchup mix on the roll tops and serve!