Cheesy Sweet Italian Burger with Caramelized Onions

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Caramelized Onions
1 tablespoon olive oil
1-1/2 pounds sweet Vidalia onions, halved and thinly sliced
2 tablespoons Sutter Home White Zinfandel Wine
1 teaspoon dark brown sugar
1 large egg, lightly beaten
1 teaspoon ground Mediterranean Sea salt
1/2 teaspoon ground black pepper
1 tablespoon minced fresh garlic
1-1/2 pounds ground beef
1/2 pounds ground sweet Italian sausage removed from casing
1/2 cup Italian seasoned dry breadcrumbs
3 tablespoons fresh chopped basil leaves
Vegetable oil, for brushing on the grill rack
 6 slices Provolone cheese
3 ounces Gorgonzola cheese, crumbled
6 Anizo & Sons Italian Bakery Sandwich Buns
6 large tomato slices 1/4" thick
Balsamic vinegar
6 tablespoons freshly grated Parmesan cheese



Directions Preheat a gas grill to medium-high. To make the caramelized onions, put the olive oil in a nonstick, fireproof skillet. Add the onions to the skillet and mix the onions with the oil, coating well. Place the skillet on the grill rack over medium-high heat and cook for 15 to 20 minutes stirring occasionally, or until the onions are soft and golden. Add the wine and dark brown sugar and reduce until most of the liquid is evaporated. Remove the pan from the grill, cover to keep warm, and set aside. To make the patties, place the egg, salt, pepper, garlic, ground beef, ground sausage, breadcrumbs, and basil in a large mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Prepare the grill for indirect cooking. In a three burner grill, turn out the middle burner. Place the patties on the middle of the rack above the extinguished burner and close the grill cover. Cook 7 minutes on the first side. Turning once, close the grill cover and cook 7 minutes or until reaching 165 degrees internal temperature. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. Top each patty with a slice of Provolone cheese and 1 tablespoon of Gorgonzola cheese in the last minute of cooking. To assemble the burgers, on each bun bottom place a tomato slice, drizzle with 1 teaspoon balsamic vinegar, and sprinkle on 1 tablespoon Parmesan cheese, then add a patty, cheese side up, and an equal portion of the caramelized onions. Add the bun tops and serve.