Crusty Merlot Burgers with Molasses Garlic Glaze

Pairs well with:


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


Molasses Garlic Glaze:
1/2 cup Sutter Home Merlot
4-5 garlic cloves, minced
1/2 cup dark molasses
2 lbs. ground chuck
2 tsp. salt
2 eggs, lightly beaten
1/2 cut fresh bread crumbs
1/2 cup Sutter Home Merlot
1 tsp. chopped fresh oregano
1 tsp. chopped fresh basil
6 thin slices mozzarella cheese
6 thin slices Vidalia or red onion
6 seeded hamburger buns, split
1/4 cup softened butter
Vegetable oil, for brushing on the grill rack



To make the glaze, combine 1/2 cup Merlot, minced garlic and molasses in a small bowl. Stir until well blended. Let mixture stand while you assemble and chill the patties. To make the patties, lightly combine the ground chuck, salt, eggs, bread crumbs, 1/2 cup Merlot, oregano and basil. Mix well, handling the meat mixture as little as possible to avoid compacting it. Divided the mixture into 6 equal portions. Form each portion into 2 thin patties. On one, place a slice of cheese and slice of onion, then top with the other patty and pinch edges together to seal tightly. Repeat with other 5 portions of meat mixture. Refrigerate these 6 double patties for at least 1 hour. To prepare buns, spread cut sides of buns with the softened butter. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and cook, basting generously and often with the remaining glaze. If uncertain whether patties are done, check internal temperature by inserting an instant read thermometer into the center of any patty- the thermometer should read 160 degrees. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. Place a patty on each buttered and toasted roll bottom, add the bun tops and serve. Makes 6 burgers.