California Cabernet Cobb Burger

Pairs well with:

Cabernet Sauvignon

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


1 bottle of Sutter Home Cabernet
1 T. whole black peppercorns
2 lbs. fresh, high-quality ground chuck
2 T. Olive oil
2 fresh avocados (small dice)
Juice of one lemon
1/4 C finely diced red onion
1/2 C blue cheese crumbles
1 finely sliced scallion
4 slices of crisp bacon, chopped
1/4 C mayo
Ciabatta rolls
shredded romain lettucce
tomato slices
salt and pepper (to garnish)



Pour the entire bottle of cabernet along with whole peppercorns into a heavy, non-stick sauce pan. Over medium heat, reduce the liquid to 1/8 of it's original volume. This will produce a cabernet syrup that will heavily coat the back of a spoon. (2/3 of this mixture will be added to raw beef mixture; reserve the remaining amount for the dressing recipe to follow). Mix the ground chuck with the cabernet syrup, salt and pepper to taste. Form 4 large burgers from this mixture. Brush each burger with olive oil, grill to medium rare. Combine the remaining cabernet syrup and mayo; set aside. In a bowl, toss together the diced avocado, red onion, blue cheese, bacon, scallion, and lemon juice. Fold in the cabernet mayo. Brush the ciabatta with olive oil and lightly grill. Assemble the burger from bottom to top: bottom half of roll, burger, heaping mound of Cobb salad, lettuce, tomato and top with the top of the roll. Pour yourself a glass of cabernet and enjoy!