French Onion Burgers With Au Jus Mayo and Arugula

Pairs well with:


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



1 2/3 pounds ground beef (80/20)
6 ounces condensed French Onion Soup, drained (reserve broth)
¼ cup chopped scallions
¼ cup Sutter Home Merlot
¼ cup plain bread crumbs
1 teaspoon kosher salt
2 tsp. ground black pepper
Vegetable oil for brushing on the grill rack
6 thick slices of gruyere cheese

Au Jus Mayo

1/3 cup reserved French onion soup broth
2/3 cup mayonnaise
1 tablespoon Dijon mustard

6 round hard rolls, sliced horizontally
¼ cup garlic-infused olive oil
2 cups fresh arugula, roughly chopped
12 thin slices red onion



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

To make the patties, combine the ground beef, drained soup, chopped scallions, Merlot, bread crumbs, salt, and black pepper in a large bowl. Handling the meat as little as possible to avoid overworking it and melting the fat, mix the ingredients well. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread sections.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook turning once, 5 to7 minutes on each side or until desired doneness. One minute before removing the patties from the grill, top with gruyere slices.

In a small bowl, whisk together the reserved French Onion soup broth, mayonnaise, and Dijon mustard until well-incorporated. Set aside.

Brush the cut sides of the hard rolls with olive oil and place the cut sides down, on the grill to lightly toast for about thirty seconds.

To build the burgers, spread the mayonnaise mixture on the cut sides of each roll. Place the patties on the bottom half of each roll. Add a small pile of arugula and two thin red onion slices on top of each and then finish with top of bun.

Makes 6 burgers