Fall in New England Burger (Beef Burger with Maple Planked Onions, Blue Cheese, Grilled Romaine and Apple Basil Mayonnaise

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Maple Planked Onions:

1 Cedar Plank
3 Cups Water
2 Cups Sutter Home Cabernet
1 Vidalia Onion Chopped
1/4 Cup Pure Maple Syrup
1 Tsp Sea Salt
1 Tsp Freshly Ground Pepper

Apple Basil Mayonaisse:

2 Granny Smith Apples – Cored, Peeled and Chopped
2 TBSP Fresh Lemon Juice
1/2 Cup Fresh Basil
1 Cup Good Quality Mayonnaise


2 lbs Fresh Ground Chuck
2 Tsp Sea Salt
1 TBSP Steak Seasoning (McCormick or Similar Brand)
1/3 Cup Apple Maple BBQ Sauce (World Harbors or Similar Brand)
Maple Planked Onions Chopped

2-3 TBSP Vegetable Oil For Brushing Grill Rack and Romaine
1 Heart of Romaine Sliced Lengthwise
Pinch of Sea Salt
Pinch of Fresh Ground Pepper
6 TBSP Good Quality Crumbled Blue Cheese
6 Kaiser Rolls Split



Soak cedar plank in water and wine for at least 45 minutes.

Pre-heat grill to medium.

To make onions, chop onion and toss with maple syrup, salt and pepper. Dry soaked cedar plank slightly and place on grill for 3 minutes with lid closed. Flip plank and spread onion on top. Cook 15 minutes with the lid closed – checking occassionally.

To prepare mayonnaise, place chopped apples in a small food processor. Add lemon juice and basil and pulse to combine. Add mayonnaise and pulse until smooth.

To make patties, gently combine ground chuck with salt, steak seasoning, barbeque sauce, and maple planked onions. Form 6 equal patties.

Heat grill to medium-high. Once grill is ready, brush with vegetable oil. Grill patties 6 minutes, flip and grill an additional 6 minutes for medium. Once patties are flipped to the second side – brush cut romaine lightly with oil – season with salt and pepper. Place cut side of romaine on grill for 30 seconds, flip and grill second side for 30 seconds. Remove from grill, coarsely chop and set aside. Top patties with 1 TBSP of blue cheese each and place split rolls face down around the perimeter of the grill to lightly toast. Close lid for last 2-3 minutes of grilling.

To assemble burgers, brush toasted sides of rolls with apple basil mayonnaise. Place patties on bottom half of rolls. Top each burger with equal portions of grilled romaine and each with an additional TBSP of apple basil mayonnaise. Add roll tops and serve.

Makes 6 Burgers