Feta-Flecked Burgers with Pancetta, Arugula Salad, Grilled Watermelon & Lemon-Chive Mayo

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.


Lemon-Chive Mayo:
9 TBSP mayonnaise
finely grated zest from 1 large lemon
3 TBSP minced fresh chives
Feta-Flecked Burgers:
1 cup minced red onion
1/3 cup Sutter Home Sauvignon Blanc
1 1/2 TBSP minced fresh thyme
2 TBSP Worcestershire sauce
1 tsp. kosher salt
2 tsp. freshly ground mixed peppercorns
5 ounces good quality Feta cheese, crumbled
2 pounds ground chuck
Arugula Salad:
1 TBSP fresh lemon juice
1 TBSP red wine vinegar
1 tsp. honey
1 tsp. Grey Poupon Savory Honey Mustard
4 TBSP Colavita Extra Virgin Olive Oil
1/4 tsp. salt
6 ounces trimmed baby arugula leaves
Remaining Ingredients:
6 1/4-inch thick slices pancetta
1 TBSP olive oil
6 1/2-inch thick slices seedless watermelon, cut into rectangles to fit atop burgers
1 1/2 TBSP sugar
vegetable oil for grill rack
12 1/2-inch thick slices hearty Italian-style bread, cut from an oblong loaf



Prepare a medium hot fire in a charcoal grill with a cover or preheat gas grill to medium high.

In a small bowl or ramekin, whisk together mayonnaise, lemon zest and chives. Refrigerate until needed.

In a large bowl, mix together red onion, sauvignon blanc, minced thyme, Worcestershire sauce, kosher salt and ground peppercorns. Gently but thoroughly mix in Feta and beef. Shape mixture into 6 patties, to fit bread. Cover loosely with plastic wrap and set aside.

In another large bowl, whisk together lemon juice, vinegar, honey, mustard, 4 TBSP olive oil and ¼ tsp. salt. Add arugula to bowl; but don’t toss until ready to serve. Cover bowl with plastic wrap and set aside.

When grill is ready, brush pancetta slices with 1 TBSP olive oil and grill until lightly browned, 2-3 minutes per side. Remove to a sheet of aluminum foil and wrap to keep warm.

Sprinkle watermelon with sugar and grill until outside is lightly caramelized, 1-2 minutes per side. Remove to a plate.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-6 minutes per side for medium. Place the bread on the outer edges of the rack to toast lightly during the last few minutes of grilling, toasting both sides.

To assemble burgers, toss the arugula salad and mound on 6 slices of bread; top each with a burger, a watermelon slice and a pancetta slice. Spread the remaining 6 bread slices with the mayo mixture and place atop pancetta, mayo side down.