Cheesy Campaign Trail Burger Topped with Burrata Cheese, Arugula, and Roasted G.O.P. (garlic, onion, pickle, pepper) Relish

Pairs well with:

Cabernet Sauvignon

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


2 pounds ground chuck
1/4 cup Sutter Home Merlot
1/2 teaspoon smoked paprika
1-1/2 teaspoons salt

2 firm, plump garlic bulbs
3 tablespoons Colavita Extra Virgin Olive Oil, divided
2 large red onions, cut in 1/2-inch slices
12 Vlasic Bread and; Butter Stackers, finely chopped (reserve 2 Tbsp of pickle juice from jar)
1/4 cup finely chopped, mild piquant peppers (use Peppadew brand peppers if they are available), (your favorite mild chili peppers may be substituted)

2 to 3 tablespoons vegetable oil, for brushing on the grill rack
6 hamburger buns, split (use Kaiser or good-quality crusty buns)
18 ounces Burrata cheese (closely related to mozzarella; very creamy; from southern Italy), divided into 6 equal portions (fresh mozzarella cheese may be substituted)
3 cups baby arugula, pre-washed



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make patties: Combine the chuck, Merlot, and paprika and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Cover with plastic wrap and set aside.

To roast garlic: Carefully cut off the top of each garlic bulb so that the tops of the cloves are exposed. Drizzle 2 tablespoon of the extra virgin olive oil over the cut surface of each. Wrap each bulb in aluminum foil. Place on a preheated grill and cover. Roast for about 30 – 40 minutes or until the cloves are tender and the flesh is golden-beige. Remove from grill, unwrap and let cool. Squeeze each bulb to remove the cloves and set aside.

To prepare onions: Drizzle 1 tablespoon of remaining extra virgin olive oil over sliced onions. Place the onion slices on grill, by using a vegetable grill tray or by laying directly on grill (be careful not to let them fall through the rack). Turn once or twice until tender; grill about 20 – 30 minutes. Remove from grill, and let cool. Coarsely chop and set aside.

To make the relish: Combine the roasted garlic, grilled onions, pickles, and peppers in a medium-sized bowl. Toss with 2 tablespoon of reserved pickle juice and season to taste with salt and pepper.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers: Spread the cheese portions on the patties (the heat from the cooked patties will melt the Burrata cheese), (if using another cheese, you can place the cheese on the patties during the last 3 minutes of grilling to melt). Spread approximately 1 tablespoon of relish on each bun bottom, followed by a cheese-topped patty, and equal portions of arugula. Spread the underside of each bun top with equal portions of remaining relish, place over cheese-arugula topped patties and serve.