Inside-Out Patty Melt Sauvignon

Pairs well with:

Cabernet Sauvignon

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


2 pounds Black Angus ground round
1/4 cup Sutter Home Cabernet Sauvignon
2/3 cup aged two-year cheddar cheese cubes (1/4 inch diameter) 1/4 cup minced yellow onion
1/4 cup fresh rye bread crumbs
1 teaspoon black pepper
2 teaspoons salt
Vegetable oil, for brushing on the grill rack
6 large Kaiser rolls, split
2/3 cup Thousand Island dressing
30 baby spinach leaves
6 thin slices Manchego cheese
12 (1/4-inch-thick) small orange tomato slices
6 paper-thin yellow onion slices, separated into rings



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the ground round, Cabernet, cheddar cubes, minced onion, Rye bread crumbs, black pepper, and salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the Thousand Island dressing over the cut sides of the rolls. On each roll bottom, place 5 baby spinach leaves, a thin slice of Manchego cheese, a patty, two tomato slices, and an onion slice. Add the roll tops and serve. Makes 6 burgers.