Hay Wrapped Burger with Herb Butter

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


16 oz. certified weed free hay
1/2 bottle Sutter Home Red Zinfandel (750 ml)
4 cloves garlic (reserve half)
2 tablespoons fresh Sage (reserve half)
2 tablespoons fresh Rosemary (reserve half)
1/2 pound unsalted butter (reserve 6 teaspoons Herb Butter)
6 burger buns whole wheat
1/4 c. Molasses
2-1/2 tablespoons balsamic Vinegar
2 teaspoons fresh ground Black pepper
3 teaspoons ground Sea Salt
2 tablespoons Dark Chili Powder
1 teaspoon Curry Powder
1 teaspoon Dry Mustard
3 pounds 80%-20% ground Chuck



Soak hay with Sutterhome Red Zinfandel in a one gallon Zip Lock bag for 45 minutes. Preheat grill 325-350 degrees. (gas or charcoal) In a small bowl combine 1/2 the reseved Garlic, Sage, Rosemary and Thyme with the butter mix well.(Reserve six teaspoons of the Herb Butter) Spread Herb Butter on the buns. Toast lightly set aside. In another small bowl combine the remaining Garlic, Sage, Rosemary, Thyme, with the Molasses Balsamic Vineger, Black Pepper, Sea Salt, Chili Powder, Curry Powder and the Dry Mustard, mix well. Set aside. Patty 12 burger patties evenly,place one teaspoon of Herb Butter on top of six of the patties. Place the remaining six patties on top the buttered patties. Fermly press all sides the patties. With mixture evenly coat both sides of the patties. Remove hay from the bag, divide hay into six even stacks, shaking off excess liquid. Spread each stack out flat, about six inches across. Place each burger patty in the middle of each stack of hay, roll evenly on all sides of the patty. Place on preheated grill. The first 8-10 minutes there will be alot of smoke. Flip and cook another 6-7 minutes. Open lid to let the rest of the hay burn off. After the hay has burned off remove any left over hay with a pair of tongs. Place on the toasted buns.