Merlot Burgers topped with Fresh Basil and Mozzarella served with Spicy Fire Roasted Red Pepper and Garlic Sauce on a Grill Toasted Ciabatta Roll

Pairs well with:


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


1 pound ground chuck
1 pound ground sirloin
¼ cup Sutter Home Merlot
1 tablespoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon fresh parsley chopped
2 red bell peppers
2 teaspoons Colavita olive oil
4 large garlic cloves
¼ teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons real mayo
Colavita olive oil for brushing on the grill and the ciabatta rolls
6 ¼ inch thick slices of fresh mozzarella
12 to 18 fresh basil leaves
6 thin slices of red onion
6 ¼ inch thick slices of ripe fresh tomatoes
6 ciabatta rolls sliced length wise



Directions: Fire up your charcoal grill to medium hot or preheat your gas grill to medium-high. To make the burger patties, open the bottle of Sutter Home Merlot, pour yourself a glass. Then in a large bowl combine the ground chuck, ground sirloin, Sutter Home Merlot, Worcestershire sauce, salt, pepper and parsley. Mix well but avoid handling the too much. Divide the burger into 6 equal portions then form them to the size and shape of your ciabatta rolls. Place burgers on a platter, cover with plastic wrap and let rest in refrigerator while you prepare the sauce. To make the sauce, pour yourself another glass of Merlot, then quarter, de-seed and de-vein the red bell peppers. Brush the grill rack with the Colavita olive oil and place the peppers skin side down over hot flames. Roast the peppers until all of the pepper skin is black. Place roasted peppers on a plate to cool. As soon as the peppers have cooled down enough to handle, peel off the blackened skin. In a food processor blend the roasted peppers, olive oil, garlic, salt, crushed red pepper flakes and mayo into a smooth sauce. Brush the grill racks with more olive oil, place patties on the rack, grill 5 to 7 minutes on each side. Place fresh mozzarella cheese slices on burgers the last 2 minutes of cooking to melt. Place burgers on platter cover with aluminum foil and let rest. Tent the foil so it doesn’t rest on the melted cheese. Brush the cut side of the ciabatta rolls with olive oil, place on grill until toasted to a golden brown. To assemble your burgers, spread about 1 tablespoon of sauce on each roll bottom, then a burger patty, top with 2 to 3 fresh basil leaves, a slice of tomatoe, a slice of red onion and then ciabatta roll top. Cut burgers in half, serve with extra sauce, pour another glass of Merlot and enjoy!