Phancy Philly Cheese Burger

Pairs well with:


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


Sauteed Merlot Onions
1 large white onion, halved and thinly sliced
1/4 cup Merlot
2 tablespoons butter
1/4 teaspoon salt
Cheddar Cheese Spread
2 cups grated cheddar cheese
1/2 cup cream cheese
1/4 cup Merlot
2 teaspoons dijon mustard
1 clove garlic (minced)
Merlot Burgers
2 pounds ground beef (80% lean)
1/4 cup Merlot
1 tablespoon worcestershire sauce
1 1/2 teaspoons salt
1 clove garlic (minced)
1 teaspoon cracked black pepper
Vegetable oil, for brushing on the grill rack
6 4 1/2 inch Kaiser rolls, split



Preheat a gas grill to medium-high. To make the sauteed onions, combine onins, Merlot, butter and salt in a 10- inch fire-proof skillet, cover with a lid and place on a grill rack. Cook the mixture for 20 minutes, stirring occasionally. Remove from grill and set aside with lid on to keep warm. To make the cheese spread, combine cheddar cheese, cream cheese, Merlot, dijon mustard, and garlic in a food processor. Process until mixture is well incorperated and somewhat smooth. Pour cheese mixture into a quart size fire-proof saucepan, cover, and set aside. To make the burgers, combine ground beef, Merlot, worcestershire, salt, garlic and pepper in a large bowl. Mix well until ingredients are incorperated. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. Meanwhile, place the sausepan with the cheese spread on the grill rack to warm. During the final minutes place the rolls, cut side down, on the outer edges of the grill to toast lightly. To assemble, spread a generous amount of the cheese mixture over the cut sides of the rolls. On each roll bottom, place a burger and an equal portion of the sauteed onions. Add the roll tops and seve.