DMG Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


2 Granny Smith Apples
2/3 Cup of Sutter Homes Pinot Grigio
Juices from one half of a Lemon
1 lb. of Bacon
2 Avocados
10 oz. of Medium Heat Salsa
1 ear of Corn
Hot Sauce
1 Medium Wheel of Peppered Brie Cheese
3 lbs. of Ground Beef
1 Head of Red Boston Lettuce
3 tomatoes
6 Bulky Rolls



Pre-heat grill to low heat

Slice the Granny Smith Apples into thin strips and place into a bowl.
Measure 2/3 of a cup Sutter Homes Pinot Grigio wine and pour over Apples. Squeeze half a lemon into the bowl. Cover in saran wrap and place into the fridge.

Place bacon on grill and turn heat to medium w1 hen grease rolls off. When fully cooked take off grill.

Cut open avocados and remove the pits. Scrape the insides into a bowl. Cut and mash the avocado together. Add 10 oz of salsa to the avocado and the shavings of one ear of corn. Then add hot sauce to your liking.

Slice the Brie into strips and set aside. Add salt and pepper to the Ground Beef. Shape combination into six patties.
Turn heat to high and place patties on the grill. Flip the burger when juice runs through to the tops. Add Brie to the cooked side of the burger.
Remove burgers from grill and place on paper towel to absorb some grease.

Wash the head of red Boston lettuce and place in paper towel to dry. Next slice the tomatoes into circular slices and halve each bulky roll.

To construct the burger place the patty on top the bottom half of the bulky roll. Next spread the avocado/salsa mixture across the top of the burger. Then place a few slices of tomato, a few pieces of the red Boston lettuce, and strips of bacon on burger and top with the other half of the bulky roll.

Prep time = 20 minutes
Cook time = 15 minutes