Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.



I Don’t Know Mayonnaise:

1 cup mayonnaise
1/4 cup Dijon mustard
1 T Sutter Home White Zinfandel
1 tsp honey

Nuting Slaw:

2 T oil
1/2 cup sliced almonds
1/2 cup shelled walnuts
2 T Sunflower seeds

Nuting Slaw Dressing:
1/2 cup oil
1/2 cup Rice vinegar
5 tsp sugar
1/2 tsp freshly ground pepper
1/4 tsp kosher salt

3 cups cabbage, finely chopped
1/2 cup green onions, chopped


2 lbs ground chuck
1/4 cup sunflower seeds
2 T Lea & Perrins Worcestershire
2 tsp shallots
2 tsp kosher salt
1/2 tsp freshly ground pepper

Colavita Extra Virgin Olive oil, for brushing the grill rack and buns

6 slices of Smokey Sharp Cheddar cheese, thick slices

6 Potatoes buns, split



Preheat your gas grill to high. Place a Teflon pan on the rack.

To make the “I Don’t Know” Mayonnaise, add the mayonnaise, Dijon mustard, Zinfandel, and honey in a small bowl. Gently whisk together. Set aside in a refrigerator.

To make the “Nuting” Slaw, add the 2 T oil to the preheated Teflon pan. After 2 minutes add the almonds, walnuts, and sunflower seeds to the Teflon pan. Lightly toast the nuts in the pan for 3 to 5 minutes or until lightly toasted. Remove the toasted nuts and let cool to room temperature. Remove the pan from the grill.

Next in a small bowl make the nuting slaw dressing by adding the oil, rice vinegar, sugar, pepper and salt. Whisk well together until all the ingredients have been incorporated. Set aside.

In a large bowl, add the cabbage, green onion, and toasted nuts. Gently mix together. Set aside at room temperature.

To prepare the patties, gently combine the chuck, sunflower seeds, Worcestershire, shallots, salt and pepper in a large bowl. Gently mix together using your hands. Divide into 6 equal parts and form into patties.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5
minutes. Turn the patties, and continue cooking for another 5 minutes. Place the cheese
slices on the patties during the last 3 minutes of grilling. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burger, slather the bottom bun with the “I Don’t Know” Mayonnaise. Place the patties on the bottom bun. Next, gently whisk the Nuting Slaw Dressing together before adding it onto the slaw mixture. Gently mix the slaw with dressing together. On the top of each patty, placed about 1/4 cup of “Nuting” slaw. Add the bun top with wooden skewers and serve.

Makes 6 burgers.