Rosemary Gorgo Burger with Grilled Garden Mayo

Pairs well with:


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


Grilled Garden Mayo
Vegetable oil for grill
1 medium yellow onion
1 medium tomato
1 medium green bell pepper
2 tbsp Sutter Home Merlot
5 tbsp mayo
1 tsp Kosher salt
1 tsp freshly ground pepper
Creamy Rosemary Butter Spread
4 tbsp fresh rosemary – finely chopped
2 sticks softened salted butter
Gorgo Burger
1 ½ lbs ground chuck (80%)
½ lb ground sirloin (97%)
3 tbsp Sutter Home Merlot
3 tsp kosher salt
3 tsp freshly ground pepper
Vegetable oil for grill
2 cups crumbled Gorgonzola cheese
6 Kaiser Buns



First prepare the Grilled Garden Mayo Preheat a gas grill Skin the onion and cut in half Cut the tomato in half Cut in half and remove seeds and top from green pepper Lower grill heat to low Brush the grill with vegetable oil Place vegetables on grill, close grill lid Cook for 10 minutes or until nicely charred, turning each vegetable once at 5 minutes Remove vegetables from grill and remove as much of the outer char from each vegetable Place grilled vegetables in a blender and emulsify While blending slowly add the 2 tbsp of merlot Add the mayo and mix thoroughly Add kosher salt and freshly ground pepper Place in a small container, uncovered, and refrigerate to set Secondly, prepare the Creamy Rosemary Butter Spread Finely chop 4 tbsp of fresh rosemary Mix the rosemary in with the 2 sticks of softened salted butter Set aside, do not refrigerate Next the Rosemary Gorgo Burgers Each burger will be approximately 1/3 lbs 6 burgers from 2 lbs. of meat Mix the ground chuck and ground sirloin up for a thorough mixture Spread the ground beef out evenly on a cookie sheet Season with salt and pepper Drizzle Merlot over meat Mix well with hands, but do not over mix mixture Make six like sized balls from the meat From the “meatballs” form six patties about an inch thick When forming the patties make the middle section thinner and the outer edges thicker, as the patty will swell in the middle during the cooking process enabling the finished product a more uniform shape Preheat gas grill Turn grill back to medium Brush grill grates with vegetable oil Place the patties on the grill and cover Cook 8 minutes on each side for a medium-rare burger Increase cooking time by 2 minutes for each degree of “donness”desired During the last minute of cooking turn the heat to low and add a tbsp of the rosemary butter on the top of each burger Next add 1 tbsp of gorgonzola cheese to each burger, close grill lid and melt Once cheese has melted remove burgers to a serving platter Spread the Kaiser rolls with the rosemary butter Grill rolls on low heat until crispy Build each burger as follows: Bottom of roll Burger Top of roll spread with grilled garden mayo