Honey Mustard Pub Burgers with Apple Onion Merlot Relish

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1 1/2 cups Honey Mustard and Onion pretzel pieces
2 eggs
1/3 cup plus 1 tablespoon
Grey Poupon Dijon mustard
3 teaspoons thyme, divided
2 teaspoons garlic powder
1 1/2 lbs. ground beef chuck
1 1/2 cups chopped red onion
1 cup diced dried apples
2 tablespoons balsamic vinegar
3/4 cup Sutter Home California White Merlot, divided
Oil for greasing grates of grill
1/2 cup chopped parlsey
6 deli slices smoked provolone
6 whole wheat seeded hardrolls, split
1/4 cup mayonaise
6 full leaves of red or red/green lettuce



Preheat gas grill, adjust dials for medium heat. In a food processor, pulse pretzel pieces until they are in small pieces but not crumbs. Place pretzels in a large mixing bowl with eggs, 1/3 cup of Dijon mustard, 2 teaspoons thyme and garlic powder. Stir with fork until combined. Crumble in ground chuck and using hands, lightly but thoroughly mix meat with egg mixture and form six patties, 1” thick each. Place patties on a plate. In a medium oven safe skillet, combine onion, dried apples, vinegar, 1/4 cup Merlot and remaining teaspoon of thyme. Place this skillet on the hot grill and close lid. Allow to cook on medium heat for 7-8 minutes, then open lid and stir mixture. Using paper towels or a silicon brush, thoroughly oil grates on grill where burgers will be placed. Place patties on grill, close lid and cook 6 minutes. Add remaining 1/2 cup of wine to skillet carefully, stirring thoroughly, apples and onions should be soft. Carefully flip burgers. Close lid and cook an additional 4 minutes until an instant thermometer reads 160 degrees. At this time, remove skillet from grill, stir in parsley and set aside. Place split hardrolls on grill to toast and place a slice of cheese on each pattie. Close lid to melt cheese for 1-2 minutes while hardrolls toast. To serve, in a small bowl, stir together remaining Dijon mustard and mayonnaise until smooth, then stir in hot skillet mixture to create relish topping. To assemble, place bottom of hardroll on serving plate, cover with leaf of lettuce, burger, then spoon a dollop of relish on burger. Add top half of hardroll, then serve immediately. 6 burgers