Paradise Burger with Cabbage Salad

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


3 cup chopped green cabbage
3/4 cup chopped red tomato
1/4 chopped sweet onion
1/4 cup shredded carrot
1/4 tsp. sea salt
1/3 cup ranch dressing
3 Tbsp. mayonnaise
1/3 cup Sutter Home Chardonnay
1 cup chopped sweet red pepper
2 tsp. minced garlic
2 tsp. grated fresh ginger
1 tsp. finely chopped Scotch Bonnet (habanera pepper can be used) 2 lbs. ground chuck
1/2 cup bread crumbs
1 1/2 tsp. sea salt
Vegetable oil for brushing grill
6 whole wheat Kaiser rolls



1) Heat the gas grill to medium high temperature. 2) In a 2 quart bowl stir together the green cabbage, red tomato, sweet onion, carrot, 1/4 tsp. sea salt, ranch dressing, and mayonnaise. Refrigerate cabbage until ready to use. 3) When grill is hot place an 8 inch cast iron skillet on the grill rack add the Sutter Home Chardonnay, chopped red pepper, minced garlic, grated fresh ginger, and chopped Scotch Bonnet and cook 4 minutes. Remove from grill and set aside. 4) To make patties, mix in a 3 quart bowl the ground chuck and bread crumbs, 1 1/2 tsp. sea salt, and the cooked red pepper mixture until combined, don't over handle. Divide into 6 portions and shape into patties to fit rolls. 5) When grill is hot brush rack with vegetable oil. Place patties on grill and cook for 5 minutes on each side or until desired doneness. Remove patties from grill, place on a platter or baking sheet, cover with a 9×13 inch baking pan and allow to set while rolls are being toasted. Lay cut sides of rolls on grill and toast for 2 minutes or until lightly toasted. 6) To build burger, place a patty on the bottom of each roll and top with cabbage salad. Add roll top and serve.