Fog Lifter Java Burger

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.


¾ cup ground coffee
4 tablespoons brown sugar
3 tablespoons unsweetened cocoa
1 tablespoon  smoked paprika (hot)
2 pounds ground chuck
4 garlic cloves, minced
½ cup Sutter Home Pinot Noir
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 head radicchio
2 tablespoons olive oil
Vegetable oil, for brushing the grill rack
6 large butter croissants, halved
1/3 cup mayonaise
6 thin slices chevre



Preheat a gas grill to medium-high. To make the Java Rub, combine the coffee, brown sugar, cocoa and paprika in a shallow bowl. Mix well to combine. To make the patties, combine the ground chuck, minced garlic, Pinot Noir, salt and pepper in a large bowl. Add 3 tablespoons of Java Rub mixture to bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions. Form each portion into a patty. Carefully dip each patty into the remaining Java Rub mixture, coating all sides, top and bottom. Place coated patties on a plate and set aside. Cut radicchio head into quarters (lengthwise) and place 2 quarter sections in a shallow bowl. Discard remaining sections. Brush radicchio with olive oil. Brush the grill rack with vegetable oil. Place the hamburger patties on the rack, close lid, and grill until browned on the bottoms, approximately 4 minutes. After four minutes, place the radicchio on the rack, turn the hamburger patties over, close lid and continue grilling until done to preference – about 5 minutes for medium. During the last 3 minutes of cooking, turn the radicchio over and place the croissants, cut side down, on the upper grill rack (or on the outer edges of lower rack if no upper rack) to toast. Remove burger, radicchio and croissants from grill. Divide the radicchio into 6 portions (2 leafs of radicchio in each portion) To assemble the burgers, spread a thin layer of mayonnaise over the bottom half of each croissant. Next, place the patty on the croissant bottom. Add a slice of  chevre, one portion of radicchio and croissant top. Makes 6 burgers