Marinara Burger

Pairs well with:

Cabernet Sauvignon

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


1/2 lb. ground beef
1/2 lb. ground pork
1 egg
4 gloves of garlic
1 cup fresh bread crumbs
1/2 cup parmesan cheese parsley
salt, and pepper
olive oil
3 anchovies
1 onion chopped
1/2 cup Sutter Home Red Wine
1 teaspoon red pepper flakes
1 20 oz can whole tomatos drained
Italian hard rolls toasted with butter and garlic
Sharp Provelone
Pepper Rings, drained



Combine ground meats, beaten egg, 2 cloves of crushed garlic, bread crumbs, parmesan cheese, fresh cut parsely (1 tablespoon), and salt and pepper to your liking. Divide into four sections. You will have 1/4 lb. burgers. Fry in olive oil till medium inside. Saute 3 anchovies in a tablespoon of olive oil till they disappear. Add one chopped onion and 2 cloves of garlic chopped and saute till the onions are translucent. Then add the 1/2 cup of wine. Bring heat to high and let the alcohol boil out. Once it is no longer a liquid, bring heat to low and add the red pepper flakes along with the drained whole, sliced tomatos. Heat through. Add salt, pepper and 1 tablespoon parsley chopped. Let flavors blend together for 20 minutes on low. Add 1 teaspoon of chopped garlic to a half stick of butter. Melt over a low heat. Brush this mixture over the insides of the hard rolls. Bake at 375 till toasty, not dark. Add burger to bun, spoon as much sauce as you'd like on top of it, and cover with slices of provolone cheese and pepper rings.