Plowmans Burger with Cotswold and Pepper Hash

Pairs well with:


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


Pepper Hash
1 medium red bell pepper, halved and julianned into 1/4 inch slices 1 medium yellow bell pepper, halved and julianned into 1/4 inch slices
1 large yellow onion, halved and thinly sliced
1 tablespoon Worchestershire sause
1 clove minced fresh garlic
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Sutter Home Merlot
1 pound ground chuck
1 pound ground sirloin
2 teaspoons porterhouse seasoning
1/2 teaspoon fresh ground black pepper
2 tablespoons Sutter Home Merlot
Vegetable oil, for brushing on the grill rack.
6 ounces cotswold cheese, sliced thin
6 crusty sourdough buns, split
3 tablespoons Curry Catsup, for brushing onto the cut side of the buns
3 cups of baby spinach



Preheat a gas grill to medium-high. To make pepper hash, combine red and yellow bell peppers, onion, Worchestershire sause, garlic, olive oil, and Merlot in a 10 inch, fire-proof skillet and place on grill rack. Cook the bell pepper mixture for 12 to 18 minutes, stirring occasionally, until the bell pepper is soft and the onions caramelized and most of the liquid has evaporated. Remove the pan from the grill and set aside. To make the patties, combine the chuck, sirloin, Porterhouse seasoning, pepper and Merlot into a large bowl. Mix with hands gently to avoid compacting the patties. Divide mixture into 6 equal portions and form the portions into patties to fit the sourdough buns. When the grill is ready, brush the grill rack with the vegetable oil. Place patties on the rack, cover and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of cooking the patties. Divide all of Cotswold cheese equally between all 6 burgers place on top of the burgers. Place the buns cut side down on the edges of the grill. Close the lid of the grill. Wait 1 to 2 minutes then check the cheese to make sure it is melted and the buns are toasted lightly. To assemble the burgers, spread an equal amount of curry catsup on the toasted side of each bottom bun. On each bottom bun then add 1/2 cup spinach, patties with cotswold cheese, and an equal portion of the pepper hash. Add the tops of the buns and serve.