Pairs well with:

White Zinfandel

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


3 tablespoons fresh basil leaves, chopped
2 tablespoons fresh parsley leaves, chopped
2/3 cup crumbled Feta cheese
2 tabelspoons ripe olives, chopped and well drained
2 fresh, ripe (medium-size) Roma tomatoes,core, seeds removed and chopped
1/4 cup Colivita Extra Virgin Olive Oil Non-stick cooking spray
1-3/4 lbs. ground beef chuck
6 tablespoon Sutter Home White Zinfandel, divided
2/3 cup (crushed) Caesar salad crouton crumbs
1 teaspoon seasoned salt
1 envelope (0.25 oz.) Shallot Pepper Salad Seasoning
1 large, sweet onion, peeled and sliced into 6 slices
1/2 cup purchased prepared marinara sauce, heated
6 red-tipped lettuce leaves, washed and patted dry
6 large sesame seed sandwich buns, split



Prepare filling first: In a medium size mixing bowl, combine the basil, parsley, Feta, olives and tomatoes; toss to blend and combine. Prepare burgers: In a medium size mixing bowl, combine ground beef chuck, 1/4 cup the White Zinfandel, crouton crumbs, seasoned salt and salad seaoning; with rubber gloves on hands; mix all ingredients until just well blended. Divide the beef mixture into 6 equal portions. Form each beef portion into a large ball, hollowing out center. Spoon about 2 tablespont ehs cheese filling int center of each protion of beef. Carefully form beef around cheese mixture to seal insides, pressing into a flat, round burger. Brush clean gas grill racks with olive oil. Turn on medium heat. Spray burgers on one side with a non-stick cooking spray. Place burgers, sprayed-sides-down, on grill about 4 inches from heat source. Cook for 8 minutes. Spray top sides of each burger with non-stick cooking spray. Turn each burger over and continue to cook for 7 to 8 minutes, or until well done. While burgers are cooking, place onion slices onto grill around edges and grill for 3 or 4 minutes on each side. Remove from grill. In a small saucepan, combine the marinara sauce with remaining 2 tablespoons wine. Cook, on edges of grill, stirring several times,until heated through. Keep warm. When burgers are done, remove to side of grill to keep warm. Place sandwich buns, split-sides-down, onto grill direct heat; turn to low. Toast for several minutes; remove to tray along with cooked sauce. Take burgers up onto a plate. Assemble burgers: Generously spread both sides toasted buns with marinar-wine sauce. On bottom half of each roll, place 1 red-tipped lettuce leaf, followed by 1 beef burger, 1 grilled onion slice and finally top with top half of bun, spread-side-down. Serve at once. Serves 6.