Meritage Melts

Pairs well with:


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


1 ¼ c. Sutter Home Cabernet
1 ¼ c. Sutter Home Merlot
2 tbsp. butter
2 Vidalia onions
2 whole portabella
2 lb. ground black Angus beef (86% lean)
¼ lb. gorgonzola dolce
4 cloves garlic
1 tbsp. Worcestershire
¼ c. Dijon mustard
3 tbsp. Grill Mates hamburger seasoning
6 onion rolls



Preheat grill to high heat. Pour 1 c. Cabernet and 1 c. Merlot in a sauté pan set on grill. Allow to come to a slow boil and cook until mixture reduces to a thick syrup consistency. At the same time, heat butter in another sauté pan set on grill over high heat. Thinly slice 1 whole onion and both portabella. Sauté in butter until onions are translucent and mushrooms are limp. Once wine mixture has reduced, place onions and portabella into pan with wine reduction and coat evenly. Remove from heat, cover and set aside. Let both Angus and gorgonzola sit at room temperature for approximately 15 minutes before beginning preparation. Preheat grill to medium to medium high heat (approx. 400 degrees). Grate ½ c. onion (discard remaining onion) and grate garlic cloves. Combine onion and garlic with Worcestershire, ¼ c. Cabernet, ¼ c. Merlot, Dijon and steak seasoning. Fold the beef into this mixture being careful not to over mix or meat will be tough. Divide into 6 equal portions. Gently shape each portion into a patty about 3/4 inch thick. (Mixture will be quite wet.) Make a slight indentation by gently pressing down on the top of each burger. Place burgers on heated grill. Cook approx. 15-20 minutes, turning burgers once. Cook until internal temperature reaches 145 to 150 degrees. Lightly toast onion rolls (approx. 2 minutes) on grill. Coat top of each roll with a thin layer of gorgonzola dolce. Assemble by layering bottom half of each roll with a burger, topped with approx. 1 heaping tablespoon of onion, portabella and wine mixture and place a roll top coated in gorgonzola on top of each burger. Serve immediately.