Peanut Sauce and Jelly Burger

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.

I have been racking my brain thinking of a different type of burger for this contest.I am a big fan of the sweet and savory combo.


Grape Jelly BBQ Sauce

½ cup grape jelly

1/3 cup ketchup

½ cup Sutter Home Sauvignon Blanc

1 tsp yellow mustard

Juice of one lemon

Peanut Sauce

1 teaspoon peanut oil

1 cloves of minced garlic

¼ teaspoon cayenne pepper

3 Tablespoons Sutter Home Sauvignon Blanc

¾ cup peanut butter

½ cup coconut milk

1 Tablespoon soy sauce

Juice of 1 lime


2 lbs ground chuck (80 percent lean)

2 Tablespoons of previously made above Grape Jelly BBQ Sauce

2 teaspoons chili powder

1 teaspoons Kosher salt

2 teaspoons pepper

3 tablespoons peanut oil

Other ingredients

6 Sesame seed hamburger buns

12 1/16 inch thin slices of vidalia onion

30 leaves of baby spinach


Preheat gas grill to low heat (325 degrees Fahrenheit).

For the BBQ sauce; In fire proof saute pan place jelly, ketchup, Sutter Home Sauvignon Blanc, mustard and stir 8 minutes until jelly melts. Stir in the lemon juice, simmer while stirring for 1 minute and remove from heat.

For the peanut sauce; In a fire proof saute pan heat up peanut oil for 1 minute and add garlic, saute for 1 minute. Add cayenne pepper, Sutter Home Sauvignon Blanc, peanut butter, coconut milk and soy sauce stirring for 6 minutes. Add lime juice, continue to stir for one minute then remove from heat.

Set the gas grill to medium heat (450 degrees Fahrenheit).

To make the patties; combine ground chuck, Jelly BBQ, chili powder, salt and pepper. Divide and shape into six patties. Brush each patty with oil. Place burgers on the grill and cook for 4-5 minutes on first side, then 3 minutes on second side. Slather BBQ sauce on top and cook for 2 more minutes. Remove burgers for assembly.

Assemble each hamburger on a bottom bun, drizzle each with a sixth of peanut sauce, top each with two slices of onion and 5 spinach leaves. Top with upper bun and serve.