Candlelight Burger with Asparagus tips and Avocado Rosemary Dressing

Pairs well with:


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


1 fresh California avocado, peeled and pitted
3 tsp fresh rosemary, chopped
4 tsp mayonnaise
4 tsp Sutter Home Merlot
6 asparagus tips (top 3 inches of asparagus)
1 tbs Colavita Extra Virgin Olive Oil
½ tsp salt
1 lb freshly ground beef (chuck)
1 small red potato, shredded
1 tsp mustard
½ medium yellow onion, minced
6 tbs Sutter Home Merlot
1 tsp coarse ground black pepper
1 tsp table salt
2 tbs Colavita Extra Virgin Olive Oil
¼ lb fresh mozzarella, thinly sliced
4 onion sandwich buns
1 large tomato, sliced ¼ inch thick



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the dressing, use a spoon to press the avocado into a smooth paste. Combine the avocado paste, rosemary, mayonnaise, and Sutter Home Merlot in a medium bowl. Gently mix with spoon until all ingredients are evenly spread throughout. To prepare the asparagus, place the asparagus tips in a shallow pan. Drizzle with Colavita Extra Virgin Olive Oil and sprinkle with salt. Use fork to rotate asparagus tips to ensure that the olive oil and salt covers both sides of the asparagus. To make the patties, combine the chuck, potato, Grey Poupon mustard, onion, Sutter Home Merlot, black pepper, and salt in a large bowl. Mix well while handling the meat as little as possible. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the center of the grill. Cook for 3-4 minutes on one side. Flip the patties and cook the other side for another 3-4 minutes or until done. Meanwhile, place the asparagus on the outer edge of the grill, avoiding contact with the patties. Grill the asparagus for 2 minutes, rotating once. Remove the asparagus from the grill and set aside. When the patties are cooked, remove from the grill, and immediately place a slice of cheese on top of each patty so that the cheese melts from the heat of the patty. Place the buns, cut side down, on the outer edges of the grill rack to lightly toast. To assemble the burgers, spread a heaping tablespoon of the dressing on the bottom of the bun. Place two tomato slices on top of the dressing on each bun, followed by the patty with cheese. Arrange two asparagus tips on top of the cheese for each burger. Cover with the top of the bun and serve. Makes 4 burgers