Dave’s Durty Burgers

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1/2 cup light brown sugar
1 1/3 cups "quick cook" oats
1/3 cup pure maple syrup
1/2 cup finely chopped red onion
1/3 cup finely chopped cilantro
1/4 cup Sutter Home Merlot wine
1 1/2 pounds of ground round
extra virgin olive oil for brushing the grill rack
2 tablespoons softened butter
6 sesame seed hamburger buns
6 slices of Muenster cheese
6 very thin tomato slices
3 teaspoons of chipotle mustard



Preheat a gas grill to medium-high heat. To make the patties, combine the brown sugar, oats, maple syrup, red onion, cilantro, and merlot in a large mixing bowl until sugar dissolves and the oats are mixed well throughout. Add the ground round, handling the meat as little as possible to avoid compacting it, and mix well. Divide the mixture into six equal portions and form into patties. Gently indent each patty in the center to form a tiny hole. This will help the patties "glaze" themselves during cooking. When the grill is ready, brush the rack lightly with the olive oil. Place the patties on the grill rack, cover and cook 5-7 minutes on each side for medium burgers, or until done to your deired preference. You will notice that the patties get a blackened or "durty" look to them. During the last minute of cooking, lightly butter the inside tops and bottoms of the buns and place them cut side down on the outer edges of the rack. Then, cover each burger with a slice of cheese and close grill cover to the melt cheese and lightly toast the buns. To assemble the burgers, place patties on the bun bottoms, top with a slice of tomato and 1/2 teaspoon of chipotle mustard. Add the tops of the buns and serve. Makes 6 burgers.