Good and Garlicky Beef Burgers with Tipsy Ratatouille Stack

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


For Tipsy Ratatouille Stack:
1/3 cup Sutter Home® Gewurztraminer
1/4 cup Colavita® Extra Virgin Olive Oil
2 Tablespoons Colavita® Aged Balsamic Vinegar
1 Tablespoon fresh chopped basil*
1 teaspoon coarse salt*
1 large eggplant, cut into (6) 3/8” rounds
1-2 medium zucchini, cut lengthwise into (6) 3/8” strips
1-2 medium bell peppers, seeded and cut into (6) 3/8” rings
1-2 large, ripe tomatoes, cut into (6) 3/8” rounds
For Patties:
2 lbs. Beef ground chuck
2 Tablespoons fresh minced garlic
2 Tablespoons fresh chopped basil*
2 teaspoons coarse salt*
3/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
6 thin slices smoked Gruyere cheese (or plain, if smoked is not available)
6 French-style hamburger rolls, split
1/4 cup butter, softened
*Same ingredients used in more than one part of the recipe



To make the Tipsy Ratatouille marinade, combine the wine, olive oil, vinegar, basil, and salt in a medium bowl. Arrange cut vegetables in a 10” x 13” glass baking dish. Pour the marinade over the vegetables and turn the vegetables to coat well. Allow the vegetables to marinate until ready to grill. 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 beef, garlic, basil, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place Gruyere slices on patties during last minute of grilling time and do not turn patties again. Remove tomato rounds from marinade and set aside until ready to serve. Grill the remaining vegetables until tender, about 2-3 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread butter over the warm, toasted, cut sides of the rolls. On each roll bottom, place a gruyere-topped patty, and a marinated tomato round. Top each tomato round with a grilled eggplant round, a zucchini strip, and a pepper ring, respectively. Add the roll tops and serve. Makes 6 burgers.