Drunken Michigan Cherry Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Gilled Leek Mayonnaise:
1 cup mayonnaise
1/2 cup chopped grilled leeks
2 tablespoons Colavita Olive Oil
2 pounds ground chuck
1 cup dried Michigan cherries, chopped
1/2 cup Sutter Home White Zinfandel
1 shallot, chopped
2 gloves of garlic, chopped
4 tablespoons butter, soften
2 teaspoons salt
1 teaspoon pepper
Vegetable Oil for brushing the grill rack
6 Ciabatta Rolls, split
6 thin slices provolone cheese
Grey Poupon Dijon Mustard



Put Sutter Home White Zinfandel in small pan and add chopped dried cherries, bring to boil. Boil for 5 minutes then let stand until ready to add to the ground chuck. To make patties, combine the beef, chopped shallot, chopped garlic, salt, pepper. Once well mixed add the wine and cherry combination. Mix well. Divide mixture into 6 equal portions and form into patties to fit the rolls. Brush the grill with oil. Place patties on the rack, cover and grill until browned about 3 to 4 minutes. Turn the patties over and continue grilling until done to liking, about 4 to 5 minutes longer for medium. Once you have turned the patties, cut the leek in half the long way and brush with olive oil. Put on grill. Turn after 2 minutes and continue cooking for an additional 1 – 2 minutes. In the last 2 minutes of cooking the patties, place the sliced rolls on the grill to lightly toast. To assemble the mayonnaise, slice grilled leeks and add to mayonnaise, mix well. To assemble the burgers, place a generous amount of mayonnaise one half of the roll and dijon mustard on the opposite half of the roll. Place the patty on the roll and top with a slice of provolone cheese. Serve. Makes 6 burgers