I Think I’m A Steak Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 Cup Sutter Home Cabernet Sauvignon Wine
6 ounces good quality sun-dried tomatos (not marinated)
6 ounces high quality crumbled Blue Cheese
2 lbs ground chuck (80% lean)
1 Tablespoon Seasoned Salt
1 Tablespoon Seasoned Pepper
Oil for the Grill
1 Firm (not overripe) Avocado
6 Bakery Style Seseme Seed Hamburger Buns, buttered



1. Pour the wine into a small glass bowl 2. Rough Chop the sun-dried tomatoes and place into the wine 3. Pour the blue cheese in with the wine and tomatoes 4. Set aside for up 2 hours – leave at room temperature 5. Form the beef gently into 6 patties (about 3/4" thick) 6. Salt and Pepper both sides of each patty. Set aside until ready to cook – about 10 minutes before serving time 7.. Coat the grill rack with olive oil to prevent sticking 8. Heat the gas grill to "medium" heat setting 9. While grill is heating, rough chop avacodo and put into the wine mixture 10. Place burgers on the grill rack over direct heat. Cook 8 – 10 minutes, turning each burger one time about half way through cooking. Internal temperature should reach 160 degrees for medium cooked burgers. 10. During the last 30 seconds – 1 minute of cooking place the top of each buttered bun face down on the grill to warm and light-brown crisp 7. Remove burgers and buns 8. Drain the excess wine from the tomato, avacado, blue cheese mixture. Throw wine away 9. Place each burger on a bun and top with the tomato, avacado, blue cheese mixture. Enjoy!