French Burgers au Poivre

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


2 1/2 pound fresh ground chuck 75/25
1/2 cup Sutter Home Cabernet Sauvignon, divided
1/2 cup brandy, divided
2 1/2 teaspoons salt or to your personal taste
3 tablespoons crushed mixed peppercorns
Colavita Olive Oil for preparing the grill
1 cup (2-sticks) butter at room temperature

1 1/2 cups crisp lettuce
1 cup diced cherry tomatoes
1 cup Haas chopped Avocado
1 tablespoon chopped fresh chives
1 tablespoon fresh chopped Parsley
1/3 cup Kraft Light Creamy French Style Salad Dressing

2 loafs wide French bread each cut into 3 4-inch sections
1/4 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons fresh green onions, chopped
1 teaspoon Lea & Perrins Worcestershire sauce


Preheat a prepared gas grill with a lid to medium-high heat.

Place the meat in a large mixing bowl with 1/4 cup of the wine, brandy, and the salt. Gently blend together and form 6 patties slightly larger and shaped like the French bread sections. Baste both sides of the patties and place on the grill to cook 5-7 minutes on each side or to your personal doneness. Keep the lid closed as much as possible. Baste when you turn the patties. Blend the remaining wine, brandy, and butter. Half is for basting the burgers while they are grilling. Spread the other half on the French bread insides. With 3-4 minutes left on the patties add the buttered French bread slices to the grill to toast to a light golden brown.

Toss the lettuce, tomatoes, Avocado, chives, parsley, and the salad dressing together.

Blend together mayo, mustard, green onions, and Worcestershire sauce. Spread on the toasted French bread equally on the insides, add a burger patty to each, place the salad on next, and crown with the French bread top.

This recipe serves 6. Prep Time: 20 minutes. Cook Time: 10-14 minutes.