Ginger-Garlic Chuck Burgers with Marmatomato Sauce

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Marmatomato Sauce
1/2 cup of marmalade
1 ripe medium tomato, diced
2 teaspoons of mayonnaise
1 pinch of salt
1 pinch of black pepper
1 pound of ground chuck
2 mushrooms, diced
1 teaspoon of salt
1 tablespoon of crushed red pepper
1 tablespoon of garlic, minced
1 teaspoon of Worchester sauce
1/2 teaspoon of ginger root, finely grated
1 tablespoon of Sutter Home Pinot Grigio
1/2 large sweet onion, sliced
1 tablespoon of butter
4 slices of Muenster cheese
4 sesame seed buns



Prepare charcoal fire creating 3 zones of heat by placing most coals in rear of grill, fewer in the middle, and none in the front third. To make the marmatomato sauce, combine the marmalade, diced tomato, mayonnaise, salt, and black pepper and mix well. Refrigerate sauce until serving. To make the patties, combine chuck, mushrooms, salt, crushed red pepper, garlic, Worcester sauce, ginger root, and wine in a large bowl. Gently mix and evenly distribute the ingredients throughout the meat. Create 4 equal patties. Lay the sliced onions in a foil packet and place butter on top of onions. Fold up foil to seal the packet. Place patties in the hot zone, position the foil packet in a medium zone, close grill cover and allow to cook 5 minutes. Flip patties, place cheese slice on each patty, rotate foil packet, place sesame seeded buns on the cool zone, close cover and allow to cook 4 minutes. To assemble burgers, place patties on bun bottoms. Place a tablespoon of marmatomato sauce on top of Muenster cheese. Cover with steamed onions from foil packet. Place tops to finish burgers and serve. Makes 4 burgers.