Italian Stew Burgers

Pairs well with:


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


*2 pounds of cold, lean ground beef
*1/4 pound of crumbled Parmigianno-Reggiano cheese
*1/4 teaspoon nutmeg
*1 teaspoon freshly ground black pepper
*1/2 teaspoon salt
*2 teaspoons sugar sustitute
*2 Tablespoons freshly squeezed lime juice
*2 Tablespoons soy sauce
*4 Tablespoons Worcestershire sauce
*2 Tablespoons Sutter Home Merlot
*6-8 Tablespoons Italian Stew Sauce (see recipe below)
*Garlic infused olive oil for brushing
*6 French Hamburger Rolls
*2 Tablespoons butter
*1/4 pound proscuitto, diced into 1/2" cubes
*Flour for dusting
*1/2 pound sliced Vidalia onions
*1/8 teaspoon salt
*3/8 teaspoon freshly ground black pepper
*2 cups Sutter Home Merlot
*1/8 teaspoon nutmeg



FOR THE BURGERS: Combine all the ingredients, except the Italian Stew Sauce, oil, and rolls, and form into 6 patties making sure none of the cheese is showing through. Refrigerate for 25 minutes while you begin to cook the Italian stew sauce. After 25 minutes, remove the patties from the refrigerator and let them rest for 5 minutes. Once the patties have rested for five minutes, brush both sides of the patties with garlic infused olive oil. Grill the patties on medium high heat for 6 minutes on each side with the lid closed. Take the patties off the grill and let rest for 5 minutes before placing them on the buns. FOR THE BUNS: Slice the Rolls in half and hollow out the top of the buns being sure not to break through the top. Brush the inside of both buns with garlic infused olive oil and lightly toast the inside of the buns on the grill over medium low heat, while the burgers are resting. FOR THE ITALIAN STEW SAUCE: In a large saucepan, melt the butter on medium heat. Toss the proscuitto in flour and lightly coat. Pan fry the proscuitto in the butter until slightly browned. Take out the proscuitto and set aside. Add the onions to the butter and season with salt, and 1/8 teaspoon of freshly ground black pepper. Cook until the onions are softened. Add the proscuitto back into the pan and heat through. Gradually add the wine making sure to scrape any bits off the bottom of the pan. Cook about 30 minutes, stirring occasionally, until it has thickened up (consistency should be that of thick gravy). Remove from the heat and cover while the patties are grilled. When the patties are off the grill and resting, put the sauce back on low heat and warm through for about 5 minutes, while the rolls are toasting. ASSEMBLY: Fill the hollowed out roll tops with sauce, making sure each roll gets the same amount of sauce. Place one hamburger patty on the bottom of each roll, top with the sauce filled half and enjoy. Makes 6 burgers.