Dubliner Cheese & Artichoke Heart Burger

Pairs well with:


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


Garlic Olive Oil
6 cloves fresh garlic, minced
3/4 cup Extra Virgin Olive Oil
Dubliner Spread
1/3 pound dubliner cheese, finely grated
1 15 ounce can artichoke heart pieces, drained and chopped
1/2 cup mayonnaise
1 teaspoon worchestershire sauce
1 pound ground sirloin
1 pound ground chuck
2 tablespoons worchestershire sauce
2 tablespoons Sutter Home Merlot
1 teaspoon salt
1 teaspoon freshly ground pepper
1 teaspoon seasoning vegetable oil, for brushing on the grill rack
6 caibatta rolls, split
2 large tomatoes, sliced
3 cups mixed baby greens



Preheat the gas grill to a medium heat. To make the garlic olive oil,combine the minced garlic and the olive oil in a fire-proof saucepan set on grill, stir occasionally,and let cook until the garlic is browned, 15 to 20 minutes. Remove the pan from the grill and set aside. To make the Dubliner spread combine the dubliner cheese, artichoke heart pieces, mayonnaise, garlic and worcestershire sauce in a medium bowl and mix until well combined. To make the patties, combine the ground sirloin, ground chuck, worcestershire sauce, Merlot, salt, pepper and oil seasoning. Mix well with fingers, very gently so the patties don't compact. Divide the mixture into 6 equal portions and form the portions into patties that will fit the rolls. When the grill is ready, brush the grill with vegetable oil. Place the patties on the rack, cover and cook turning once until done to preference, 7 to 9 minutes on each side for medium. During the final 3 minutes of cooking the patties, put and equal portion of the Dubliner Spread on each of the 6 patties. Spread the cut sides of the rolls with the garlic olive oil. Put oil side down around the outside of the grill. Cover and wait 3 to 4 minutes for the cheese spread to melt and the rolls to become lightly toasted. To assemble the burgers, on the bottom of each roll put a generous slice of tomato, 1/2 cup of mixed baby greens, the pattie with Dubiner spread. Add the roll tops and serve.