Jalapeno Jack Burgers with Caramelized Onions and Chevre

Pairs well with:


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


2 pounds ground beef chuck
2 tablespoons Worcestershire sauce
2 jalapeno peppers, seeded, minced
1/2 cup shredded Monterey Jack cheese
1/4 cup minced cilantro
1/2 teaspoon black pepper
1 tablespoon sea salt or Kosher salt
Caramelized Onions:
2 tablespoons olive oil
2 large sweet onions, such as Vidalia or Texas sweet, thinly sliced 1/2 teaspoon sea salt or Kosher salt
1/2 cup Sutter Home Merlot
Additional oil for brushing the grill
6 whole wheat hamburger buns
1 5-oz. log goat cheese, cut across into 6 slices



Heat the grill, medium-high heat. Place the first six burger ingredients into a large bowl. Lightly mix until blended. Form into six half-inch thick patties. Place the patties on a plate. Sprinkle half the sea salt over the patties. Press lightly so that the salt adheres. Turn patties over and sprinkle with the remaining sea salt. Press lightly so that salt adheres. Cover the plate with plastic and set aside. Place a 10 inch skillet on the heated grill. Add 2 tablespoons olive oil and heat until oil is medium hot. Add onions and 1/2 teaspoon salt. Cook until onions are lightly browned and beginning to caramelize. Stir in wine and cook until liquid is syrupy and most of it has evaporated. Brush grill with olive oil. Place patties on the grill. Cook patties 4-5 minutes per side, or to desired doneness, turning once. Top each with a slice of goat cheese. During the last few minutes of grilling, toast buns. To serve: Spoon onions onto the bottom of each roll. Top each with a burger. Place tops on each burger. Serves 6.