FRENCH DIPPED BEEFSTEAK BURGERS With Crunchy Cheese Crisps and Sundried Tomato Aioli

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Spray Oil for grill rack as desired
6 slices hot peppered Monterey Jack cheese
Sundried Tomato Aioli
2/3 cup mayonnaise
2 Tablespoons chopped olive oil sun-dried tomatoes
2 Tablespoons chopped garlic or chive greens
1-1/4 pound ground chuck
½ pound rib eye beef steak, coarse ground
3 Tablespoons Sutter Homes Merlot wine
3 Tablespoons crushed French garlic/onion croutons
2 Tablespoons chopped garlic or chive greens
2 Tablespoons finely chopped olive oil sun-dried tomatoes
1½ teaspoons garlic salt
1-1/2 cups prepared light beef or steak gravy
6 seeded sandwich rolls, split
6 leaf lettuce leaves
6 (1/4 inch thick) large tomato slices
6 thin red onion slices



Prepare a medium high heat in gas grill or medium-hot fire in charcoal grill with cover. Spray grill with spray oil. Place piece of nonstick aluminum foil on hot grill; place slices cheese on foil, grill cheese until melted and crisp, about 5 to 8 minutes. Remove foil and cheese; set crunchy cheese crisps aside on paper towels. To make Aioli: Combine all Aioli ingredients in small bowl; mix well, set aside. To make patties: Combine ground chuck, coarse ground steak, wine, croutons, garlic greens, sundried tomatoes, and salt in a large bowl; mix to combine. Divide the mixture into 6 portions; form into patties to fit rolls. Place patties on grill, cover; cook, turning once until grilled as desired, about 5 to 7 minutes on each side for medium. Place gravy in 9 or 10 inch grill skillet; grill until hot. Remove burgers from grill; place in light steak gravy to coat. Place rolls, cut side down, on the outer edges of rack to toast lightly during the last few minutes of cooking. To assembler the burgers, spread Aioli over the cut sides of rolls. On each roll bottom, place lettuce leaf, crunchy cheese crisp, burger, tomato slice, onion rings. Add the roll tops. Makes 6 burgers