Ginger Burgers with Onion Medley

Pairs well with:

Cabernet Sauvignon

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


Ginger Jam:
2 teaspoons olive oil
3 cups thinly sliced onions
1 & 1/2 tablespoons balsamic vinegar
1 & 1/2 tablespoons currants
2-3 gingersnaps, crushed
1 & 1/2 pounds ground chuck
2 eggs, beaten
1/2 cup Sutter Home Sauvignon Blanc
3/4 to 1 cup seasoned bread crumbs
1/2 cup shredded carrots
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
6 rye rolls, split



Prepare grill with a medium fire for direct heat cooking. In a heavy nonstick skillet, heat oil on grill. Add onions and cook stirring often, until they are very tender and light golden, 15 to 20 minutes. Add vinegar, currants and gingersnaps and continue cooking until gingersnaps are dissolved. Add a little water, if needed. Remove from heat. Cool and set aside. In a large bowl, combine the ground chuck and the next 7 ingredients, mixing well. Shape mixture into 6 plump patties. Place burgers on the grill, turning once halfway through cooking time, 4-5 minutes per side or until cooked. A few minutes before the burgers have finished cooking, toast the rye rolls, cut side down on outside of the grill. Top each bottom half with a burger and some ginger jam.