“Low Country Burger”

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 lbs.Beef-ground round
6 Tbs.Wine-Sutter Home Pinot Noir
6 Tbs.Joe's Stuff Cajun Blackening
Vegetable oil (to brush grill)
1 cup Old Tyme Yellow Grits
3 & 3/4 cup-Water
1 tsp. salt
1 Tbs. salted butter
1 Pkg.(5.2 oz.)-Boursin Cheese (Herb & Garlic Flavor)
24-Large white fresh shrimp (peeled & deveined)
2 Tbs.-Colavita Extra Virgin Olive Oil
1 Tbs.-Zatarain's Cajun Seasoning Mix
6-Soft white Kaiser buns
1/4 cup-softened salted butter
1/2 jar- Gray Poupon Dijon Mustard
1 Pkg.(5.2 oz.)-Boursin Cheese (Herb & Garlic Flavor)-room temp.
2 cups-Mache green's(fresh)



Prepare a medium-hot fire in a charcol grill with a cover, or preheat a gas grill to medium-high. To prepare beef patties, form each patty with a divot in top(this allows patty to grill flat). Spread 1 tbs. of blackening per patty, covering both sides. Pour 1 tbs. of wine over each patty and marinate them for a minimum of thirty minutes. To make Boursin Cheese Grits, mix water, salt and butter in a sauce pan, with a lid, place on grill rack with grill cover down. Bring mixture to a boil, and add grits. Stir often and cook for 25 to 30 minutes or until thick. Remove from grill and stir in Boursin Cheese until thoroughly melted. Cover and keep warm by placing on edge of grill. To make cajun shrimp, mix olive oil and Zatterain's Seasoning together, pour over shrimp and mixing well. Put shrimp into a grill basket and place onto grill rack. Grill and stir shrimp for 4 to 5 minutes or until pink. Remove from grill and cover with aluminum foil to keep warm. To grill patties prepare the grill rack by rubbing with vegetable oil and place patties on rack with divot side up over medium to high heat. Grill for 10 to 12 minutes, turning twice. Butter the inside of each bun and place on edge of grill to warm for 1 to 2 minutes. To assemble the burgers, spread the inside of both halves of buns with mustard, place a patty on bottom half, add heaping spoonful of grits, 4 shrimp, 1/6 softened Boursin Cheese and 1/3 cup of mache greens. Add the bun tops and serve.