Napa Valley Vinyard Burger

Pairs well with:

Cabernet Sauvignon

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


3 Pounds Ground Beef Sirloin
1/2 Cup Sutter Home Cabernet Sauvignon
1 Large Egg
2 Tablespoon Minced Garlic
2 1/4 Teaspoon Salt
3/4 Teaspoon Pepper
1 Cup Heavy Cream
1/2 Cup Prepared Horseradish
1 Tablespoon Lemon Juice
1/4 Cup Canola Oil (for grill)
1/2 Cup Butter, Softened
6 Onion Buns, Sliced
12 Slices Brie Cheese
6 Tablespoon Fig Preserve
6 Slices Red Onion



In a mixing bowl, combine beef, wine, egg, garlic, salt and pepper. Divide meat into 6 portions, then form into patties. Place patties on a plate and refridgerate untill ready to grill. In a mixing bowl beat heavy cream with a hand blender, about 1 miniute. Add prepared horseradish and lemon juice, whip until it reaches the consistancy of whiped cream. Cover and refridgerate untill ready to use. Brush Grill with Canola oil. Heat grill to medium-high. Cook burger patties until an internal temperature of 145 degrees is reached (check with an instant read thermometer), about 4-5 miniutes a side. Spread softened butter onto Onion buns and place face down on grill untill toasted, then remove from heat. During last miniute of cooking add 2 slices of Brie cheese per burger and melt. Remove burgers and place atop toasted bottom bun. Add 1 tablespoon of Fig preserve per burger. Add 1 slice of Red onion per burger. Spread whipped horseradish onto top bun, enough to cover generously. Add top bun and enjoy!