Granny Smith Apple and Rosemary Burger with Honey Walnut Mustard

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Honey Walnut Mustard:
2/3 cups Spicy Brown Mustard,Grey Poupon
1 T honey
1/4 cup walnuts, chopped
2 lbs ground chuck
2/3 cups Granny Smith Apple, cored, chopped coarsely
2 T fresh rosemary, remove the stems, chopped
1/2 tsp cinnamon
2 tsp kosher salt
1/4 tsp fresh ground pepper
1/4 cup Chardonnay, Sutter Home
Vegetable oil, for brushing the grill rack.
6 Potato buns, split
6 slices swiss cheese
1 large heirloom tomato, cut into 1/4 inch thick slices.
Colavita extra virgin olive oil, for brushing the tomato slices.
3 cups chopped Romaine lettuce



Directions: Preheat your gas grill to high. To make the Honey Walnut Mustard, combine the spicy brown mustard, honey, and chopped walnuts. Refrigerate until serving. To make the paties, combine the ground chuck, apples, rosemary, cinnamon, salt, fresh ground pepper, and Chardonnay. mix together using your hands. Divide the mixed ground beef into 6 equal parts and form patties. Brush the grill with vegetable oil. place the patties on the grill, cover and grill for 5 minutes. Turn the patties, and continue grilling for another 4 minutes. During the last few minutes of grilling, place the split potato buns on the grill and toast lightly and place a slice of swiss cheese on each patty. Remove the patties from the grill and let rest while grilling the slice tomatoes. To grill the slice tomatoes, brush both sides of the sliced tomatoes with olive oil and place on the grill. Cover and grill for 1 minute. Turn the tomatoe and grill for another 1 minute. To assemble the burger, slather the bun top with the Honey Walnut Mustard. On the bun bottoms, place 1/2 cup lettuce and a patty. On top of each patty place a grilled tomato. Add the bun tops and serve. Makes 6 burgers.