Mesquite Merlot Burgers

Pairs well with:


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


¼ cup Sutter Home Merlot
2 large garlic cloves, peeled and diced
1 pound ground chuck
1 pound ground sirloin
1¼ cups plus 1 tablespoon mesquite marinade, divided
3 tablespoons kosher salt
½ tablespoon freshly ground pepper
2 tablespoons Colavita extra virgin olive oil
6 ¼-inch thick slices sweet onion, such as Vidalia
Vegetable oil, for brushing the grill rack
6 tablespoons unsalted butter, softened
6 whole wheat rolls, split
6 romaine lettuce leaves



Preheat a gas grill to medium-high. To make the patties, combine the wine, garlic, ground chuck and ground sirloin in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Place ¾ cup of marinade in an injector. Inject 2 tablespoons of marinade into center of each patty. Sprinkle salt and pepper evenly on both sides of patties. Brush olive oil on both sides of onion slices. Place on grill rack and cook until brown all over, turning occasionally with tongs. Remove from grill and place in a 9×13-inch glass pan. Brush remaining marinade evenly over onions; cover to keep warm. Brush the grill rack with vegetable oil. Place the patties on the rack and grill, covered, 1 ½ minutes on each side to sear. Reduce heat to medium. Cover and grill 5-7 minutes on each side for medium. During the last few minutes of cooking, spread butter on cut sides of rolls; place on outer edges of grill rack cut side down, to toast slightly. To assemble the burgers, on each roll bottom, place a lettuce leaf, a patty and a slice of onion with marinade. Add the roll tops and serve. Makes 6 burgers