Juicy Steakhouse Burgers with Merlot Ruby Butter

Pairs well with:


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


1 Cup Sutter Home Merlot
2 Teaspoons minced red onion
1/8 teaspoon ground black pepper
1 Teaspoon Better Than Beef Bouillon
1 stick (4 oz) unsalted butter, softened to room temperature
3 Tablespoons Soy Sauce
3 Tablespoons Balsamic Vinegar
4 Tablespoons Colavita Extra Virgin Olive Oil
1 1/2 teaspoons Dijon Mustard
18 Baby Bella Mushrooms, sliced lengthwise
8 strips hickory smoked bacon,
1 New York Style Kaiser Roll
1/2 Cup buttermilk
2 1/4 lb. 80% Ground Beef Chuck
1 1/2 teaspoons coarse kosher salt
Colavita Extra Virgin Olive Oil for grill
6 New York Style Kaiser Rolls, split in half
Colavita Extra Virgin Olive Oil to brush on buns
6 thin slices red onion
1 package prewashed baby arugula



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a large non-reactive skillet on grill. Add the merlot, minced red onion, and black pepper. Reduce this down to 3 tablespoons. Transfer to a small mixing bowl set in ice and cool to room temperature. Using a fork, blend in the softened butter until all liquid is absorbed. Refrigerate until serving. Mix together soy sauce, balsamic vinegar, olive oil and mustard. Add mushrooms and put aside to marinate. Cut bacon into 1" pieces. Put into a food processor with a sharp blade attachment. Pulse until bacon is ground finely. Break Kaiser Roll into pieces and add to buttermilk. Using a fork, mash into a paste. Add paste and ground bacon to ground beef. Add salt and mix until just combined. Avoid over mixing. Make six patties and set aside. Take mushrooms from marinade and grill for 7 minutes, covered, turning halfway through. Slice into pieces when cool enough to handle. Brush the grill rack with oil. Grill patties, covered, for 3 to 4 minutes. Turn and continue to cook about 5 minutes longer. During the last few minutes, brush split Kaiser Rolls with olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, for each roll bottom place about 3 tablespoons of the grilled marinated mushrooms, an onion slice, a patty, 2 Tablespoons Merlot butter, and 1/2 cup arugula. Add the roll tops and serve. Makes 6 burgers