Hamburger Provencal with Balsamic -Merlot Onions

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


For Roquefort butter:
1 C. crumbled Roquefort
6 T. unsalted butter ( 10 T. total – 4 T. for onions)
For Balsamic-Merlot Onions:
4 T. unsalted butter
2 T. Colavita Extra Virgin Olive oil
2 # Red onions, peeled and thinly sliced
1 ½ C. Sutter Home Merlot
¼ c. balsamic vinegar
For Hamburger Patties:
1 ½ # Ground Chuck
½ # Ground Beef Brisket
3 cloves Garlic, minced
1 C. Kalamata olives, pitted and coarsely chopped
3 T. Capers
1 t. Fresh Black pepper
Vegetable oil for grill
6 – 4×4 pieces (approx.) Herb Foccacia – split horizontally
6 leaves butter lettuce
6- ¼” Tomato slices



Prepare a med-hot fire in Charcoal Grill w/cover, or preheat a gas grill to medium high. For Roquefort butter: Combine Roquefort and butter in food processor and pulse until smooth. Set aside. For Balsamic-Merlot Onions: Add olive oil and butter to 10” heatproof skillet over medium high heat. Add onions and stir often, until semi-soft, 3-4 min. Add Merlot and Balsamic and cook until liquid is almost absorbed. Remove and set aside. For the Patties: Combine Chuck, Brisket, garlic, Kalamata Olives, Capers, pepper in large bowl. Mix well, handling meat as little as possible. Divide into 6 bun sized patties. When grill is ready, brush with vegetable oil. Place patties on rack and cook, turning once Until desired doneness (5-7 min per side for medium). Place Foccacia on side of grill to lightly toast. Return onions to grill to heat. Assembly: Remove foccacia from grill, on bottom half, spread Roquefort butter, place lettuce leaf, tomato slice, patty, and onions. Add top and serve. Makes 6 servings.