Mama Mia, What-A-Burgers!

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 lb. ground chuck
1/2 lb. ground sirloin
1.2 lb. sweet and hot bulk Italian sausage
2 tsp. kosher salt + for seasoning
2 tbsp. + 2 tsp. dried italian seasoning
1/2 tsp. + crushed read pepper flake
1/2 of a beaten egg
2 tbsp. Sutter Home Cabernet Sauvignon
3 medium or 2 large sweet onions, thinly sliced
EVOO for grilling
1 c. ketchup
1 c. quality bottled or homeade marinara sauce
4 cloves roasted garlic, smashed to paste
Hot pepper sauce- to taste
Fresh buffalo mozzarella cheese, thinly sliced and gently salted Thinly sliced onion or garlic foccacia



Combine chuck, sirloin, sausage, 2 tsp. salt, 2 tbsp. italian seasoning, 1/2 tsp, red pepper, the egg, and wine in a large mixing bowl. Work the mixture together thoroughly and gently with your hands and then shape into patties. Preheat the grill to medium-high. When warmed through, brush grill with olive oil and grill burgers to an internal temp of 150 degrees. While the burgers are cooking, brush onions with EVOO and spinkle with salt. Grill them alongside the burgers in a grilled basket so you can turn them easily. When they are tender and beginning to caramelize, remove from grill. To make the spicy marinara ketchup, combine the ketchup, marinara sauce, 2 tsp. italian seasoning, garlic, and hot pepper sauce in a large mixing bowl. Seson to taste, if needed, with salt and extra crushed red pepper flake. To arrange burgers, top heel of foccacia with some grilled onions, then top with burger, then top generously with sauce, then top with a slice of mozzarella and top with the head of the foccacia.