Orchard / Vineyard Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Fig-Pinot Noir Spread:
2 cups dried figs, stemmed and chopped
1/4 cup chopped shallots
3/4 cup Sutter Home Pinot Noir
2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper

Fresh Peach, Cherry and Bacon Relish:
12 slices thick-cut bacon
3 ripe peaches, pitted and diced
20 fresh cherries, pitted and diced
2 teaspoons white balsamic vinegar
1 teaspoon Colavita extra virgin olive oil
1/8 teaspoon salt

Colavita extra virgin olive oil for brushing on rack
2 pounds ground chuck
1 1/2 cups peeled, grated granny smith apple, squeezed of excess liquid
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
2 teaspoons salt

3/4 pound brie cheese, sliced thinly
6 soft sour dough rolls, split
3 cups baby arugula



Prepare a hot fire in a charcoal grill with a cover, or preheat a gas grill to high.

Combine figs, shallots, Pinot Noir and honey in medium heat-proof saucepan with a lid. Bring to boil uncovered, then reduce grill heat to medium-low and cook covered 30 minutes or until reduced. Remove from heat and let cool 10 minutes. Puree mixture in a food processor; season with salt and pepper.

Raise grill heat to medium-high. Cook bacon in a fire-proof skillet on the grill until browned and crisp. Drain on paper towels. Crumble into a small bowl. Add peaches, cherries, balsamic vinegar, olive oil and salt; toss to combine.

Brush grill with olive oil. Combine ground chuck, apple, lemon, Dijon mustard, maple syrup, thyme, sage, garlic, red pepper flakes and salt; form into 6 patties. Grill to desired doneness, about 4 minutes per side, adding cheese during last three minutes of cooking. Add rolls, cut side down, to the edges of grill during the last two minutes to lightly toast.

To assemble burgers, spread bottoms of rolls with Fig-Pinot Noir Spread and top evenly with arugula. Top with patties and Peach, Cherry and Bacon Relish. Add roll tops and serve.

Makes 6 burgers