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. Cajun Blackening
Vegetable oil (to brush grill) 
Herb & Garlic Cheese Grits
1 cup old Thyme Yellow Grits
3 ¾ cup-water
1 tsp. salt
1 Tbs. salted butter
1 pkg. (5.2oz.) Cream Cheese (Herb & garlic flavor)
Grilled Cajun Shrimp
24 large white fresh shrimp (Peeled & deveined)
2 Tbs. Colavita Extra Virgin Olive Oil
1 Tbs. Cajun Seasoning Mix
Bun Preparation
¼ cup – softened salted butter
½ jar- Gray Poupon Dijon Mustard
1 pkg. (5.2oz.) –Cream Cheese (Herb & garlic flavor)-room temp.
2 cups – Mache green’s (fresh)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat. To prepare beef patties, form each patty with a divot in top (this allows patty to grill flat). Spread 1Tbs. of blackening per 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 Zaterain’s Seasoning together, pour over shrimp and mix well. Put shrimp into a 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.