Pairs well with:


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


2 pounds ground chuck
1/4 cup Sutter Home Merlot
10 oz jar of prepared sundried-tomato pesto
2 tablespoons prepared basil pesto
1/4 cup Italian bread crumbs
4 cloves fresh minced garlic
2 teaspoons salt
2 teaspoons black pepper
6 Tablespoons butter (salted)
1 cloved fresh minced garlic
1 cup Mayo
1 package Italian dressing
Olive oil, for brushing grill rack F
resh Mozzeralla (slice it yourself)
6 large tomato-basil rolls, split
6 (1/4 inch-thick) fresh tomato slices
6 (1/4 inch-thick) fresh Vidalia onion rings



Prepare a medium-hot fire in a charcoal grill with a cover, or heat a gas grill to medium-high. To make Italian Mayo, combine mayo and dressing pack in small bowl, cover and refridgerate until ready to spread on buns. To make Garlic Butter for buns, melt butter, add minced garlic clove and set to side for flavors to infuse. To make patties, combine ground chuck, merlot, sundried-tomato pesto, basil pesto, Italian bread crumbs, minced garlic, salt, and pepper in large mixing bowl. Mix well, but do not over handle meat to avoid compacting meat mixture. Form meat into 6 equal patties. When grill is ready, brush grill with olive oil to avoid sticking. Place patties on rack, close lid and grill for 5-7 minutes, turn patties and grill for 5-7 minutes longer for medium burgers. During last few minutes of cooking time, brush split side of buns with garlic butter mixture, grill split side down on outter edges of grill rack until lightly toasted. While buns are toasting, place mozzarella cheese slices on burgers and close lid to melt. Watch closely so not to burn buns. To assemble burgers, spread each slice of bun with Italian Mayo, place small bed of arugulla on bottom bun, add patty with cheese, a slice of tomato, a slice of Vidalia onion, add top of roll and serve hot!