Lucky Chance Monte Carlo Burgers

Pairs well with:


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


1/2 teaspoon cornstarch
1 teaspoon water
1/4 cup Sutter Home Cabernet Sauvignon
1/4 cup double strength beef broth
1 tablespoon tomato paste
1/4 cup chopped shallots
1 teaspoon finely chopped garlic
2 teaspoons dried tarragon
1 1/2 pounds lean ground beef, 85/15 ratio
1/2 pound bulk pork sausage
1/2 teaspoon salt
1 1/2 teaspoons coarse grind black pepper, from 1.62-ounce jar
Vegetable oil for brushing on grill
6 slices sweet Vidalia onion, cut 1/2-inch thick
1 tablespoon vegetable oil for onions
6 good quality soft sandwich buns
6 teaspoons Dijon mustard



To make Cabernet sauce, dissolve cornstarch in water; set aside.
Place Cabernet Sauvignon, beef broth, tomato paste, shallots, garlic, and tarragon in a small, heavy non stick fire-proof pan; bring to a boil on grill. Add cornstarch and stir until thickened. Simmer 1 to 2 minutes. Remove from grill and cool slightly.

To make patties, place beef, sausage and salt in a large bowl. Add sauce and mix, handling meat as little as possible. Shape into 6 patties to fit the buns. Sprinkle patties on each side with pepper, 1/4 teaspoon per patty.

When grill is ready, brush the rack with vegetable oil. Place patties on rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Brush onion slices on each side with oil, 1/2 teaspoon per slice. Grill 2 to 3 minutes, turning once. Place buns, cut side down, on outer edges of grill to toast lightly during last 2 minutes of grilling.

To assemble the burgers, spread one teaspoon mustard on each toasted side of bun tops. Place patty on bottom half. Cover with onion slice. Add the bun top and serve.