Company’s Comin’ Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Artichoke Mayonnaise:

1/2 Cup Mayonnaise
2 (6 ounce) jars marinated artichoke hearts, drained well and chopped
2 Anchovy fillets, minced
6 large fresh basil leaves, finely chopped

12 thick-cut slices Applewood Smoked Bacon

Garlic Butter:

1/2 cup unsalted butter
2 cloves garlic, crushed


2 pounds freshly ground chuck
2 cloves garlic, minced
1/2 cup grated sweet onion, like Texas 1015 or Vidalia
1⁄4 cup Sutter Home White Sauvignon Wine
2 tablespoons Lea & Perrins Worcestershire Sauce
2 teaspoons Kosher Salt
3/4 teaspoon freshly ground black pepper

Vegetable oil, for brushing on the grill rack
8 ounces crumbled Chevre Goat Cheese
6 wheat hamburger buns, split
½ cup freshly grated Parmesan Cheese
1 bunch fresh baby spinach, washed, dried and larger stems removed and discarded
6 – ¼ inch slices heirloom or beefsteak tomato (vine ripened)


Preheat a gas grill to medium-high, or prepare a medium hot fire in a charcoal grill.

To prepare the Artichoke mayonnaise, in a small bowl, combine the mayonnaise, chopped Artichoke hearts, minced anchovies and basil leaves. Mix well, cover and refrigerate until serving.

When the grill is ready, cook the bacon in a large, heavy, nonstick, fire-proof skillet until crisp, about 8 to 10 minutes, turning frequently. Remove onto paper towels to drain. Wrap in aluminum foil to keep warm and set aside.

To prepare the Garlic Butter, place the unsalted butter in a small saucepan and place on the grill rack until the butter melts, stirring occasionally. Add the crushed garlic, stir, and simmer for 5 minutes. Cover and move to an outer edge of the grill to keep warm.

To make the patties, in a large bowl gently combine the ground chuck, minced garlic, grated sweet onions, White Cabernet Sauvignon, Worcestershire sauce, salt and pepper, handling as little as possible so as not to compact the meat. Divide the mixture into 6 equal parts and form into patties sized to fit the buns, pressing an indentation in the center of each patty.

Brush the grill rack with vegetable oil. Place the patties on the rack and cook, turning once, until done to preference, about 5 to 7 minutes per side for medium. During the last 3 minutes of grilling, place an equal portion of the Chevre Goat Cheese on each patty to warm. During the last few minutes of grilling the patties, brush the garlic butter on the cut sides of the buns. Sprinkle generously with the grated Parmesan Cheese, lightly pressing the Parmesan Cheese onto the cut surfaces of the buns. Place the buns, cut side down, on the outer edges of the grill rack to lightly toast. Remove the patties and buns when done.

To assemble the burgers, spread the top halves of the toasted buns generously with the Artichoke mayonnaise. On each toasted bun bottom, add a generous portion of baby spinach leaves, a cheese-topped patty, 2 slices of bacon and a slice of tomato. Add the bun tops and serve immediately. Y’all Enjoy!