Crunchy Beef Burgers with Roasted Savory Tomato Jam, Peppered Caramelized Oinions and Grated Rosemary Potato Crisps

Pairs well with:

Cabernet Sauvignon

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

Some flavors are classic for a reason, what can be better than a grilled beef burger with tomatoes, onions and fries. I’ve used these classic flavors with a new twist.


Roasted Savory Tomatoe Jam:
4 cups of grape tomatoes, halved
6 cloves of garlic, chopped
1 tablespoon grated lemon peel
2 tablespoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
3 tablespoons Colavita Olive Oil
1 tablespoon Sutter Home Triple Cream
Peppered Caramelized Onions:
2 tablespoons Colavita Olive Oil
2 tablespoons butter
6, 1/2 inch, slices of a large Vidalia onion
1 tablespoon fresh ground pepper, coarsely ground
1/2 teaspoon kosher salt
Grated Rosemary Potato Crisp
4 cups coarsely grated Yukon Gold Potatoes
Ice Cold Water for Soaking
2 tablespoons fresh rosemary finely chopped
1 teaspoon freshly ground pepper
1 cup to 1 & 1/2 cups canola oil for frying
1 teaspoon kosher salt
2 pounds ground Beef chuck ( 80% meat/20% fat mix)
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/4 cup Sutter Home Zinfandel
Vegetable oil for brushing on the grill
6, 1/4 inch slices of extra sharp cheddar cheese
6 good quality hamburger buns
3 tablespoons of softened butter
6 pieces of Boston Bib lettuce


Prepare a medium fire in a charcoal gril or preheat a gas grill to medium.
To make Roasted Tomato Jam; combine tomatoes, garlic, lemon peel, rosemary, salt, pepper and oil. Place in a 12 inch fire proof skillet over medium heat, cook covered. Stir frequently to prevent sticking, cook 25-30 minutes, mixture will reduce and carmelize. Remove from heat, add Sutter Home Triple Cream, mix and let cool.
To make peppered caramelized onions: Put oil and butter in a 12 inch fire proof skillet, place on grill over medium heat until butter melts, arrange onion slices in a pan, season with 1/2 of the pepper and salt, turn onion slices over, season with the rest of the pepper and salt. Cover pan, cook 10-12 minutes, turn onion slices over, cook another 10-12 minutes. Remove from heat, allow onions to cool in the pan, remove from pan when cooled, set aside until ready to use.
Bring grill up to medium high heat.
To make rosemary potato crisp; Soak potatoes in ice cold water for about 20 minutes, drain and dry throughly between 2 paper towels. Toss well with rosemary and pepper. Put 1 cup of canola oil in a 12 inch fire proof skillet, place on grill or side burner if available over medium high heat. When oil is hot, not smoking put about 1/4 of the potatoes into hot oil. Do not crowd. Cook potatoes until golden brown, about 30-40 seconds, remove from oil to a paper towel to drain. Repeat until all potatoes are cooked adding additional oil if necessary. Season with salt while still warm.
To make and cook patties; Combine ground beef chuck, kosher salt, pepper and Sutter Home Zinfandel, mix just enough to blend, do not over work the meat. Gently form 6 equal patties, handling as little as possible to avoid compacting. Brush grill with vegetable oil. Grill should still be at medium high. Place patties on grill rack, close lid, cook on each side 4-5 minutes for medium, turn only once. Place a slice of cheese on each pattie the last 2 minutes of grilling. Remove patties from grill, place on a platter, tent with foil, allow to rest about 2-3 minutes.
Spread cut side of buns with softened butter, place cut side down on grill, toast till golden brown about 2 minutes.
To assemble burgers: Spread the roasted tomatoe jam on the toasted sides of the buns, dividing equally between all 12 pieces. On the botton bun place a layer of the potatoe crisps (12th portion), a piece of lettuce, 1/6th of the caramelized onions, a beef pattie and a layer of the potato crisp (12th portion). Repeat for all 6 burgers. Place the bun tops on. Gently slice burgers in half with a serrated knife and serve.