Ryan Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1/4 cup Diced Vidalia Onions
1/4 cup Diced Red Bell Peppers
1/2 cup Sliced Baby Bella Mushrooms
3 Tbls (divided) Colavita Extra Virgin Olive Oil
1/8-1/4 cup Sutter Home Cabarnet Sauvignon
2 lbs. 80% fat Ground Beef
1/8 cup diced jalapenos
4 slices Pepper Jack Cheese
3 egg whites
1 Tbls buttermilk
dash Kosher Salt
a few pepper mill turns
Cayenne pepper to taste
Garlic powder to taste
2 cups finely ground Sourdough Nibblers
2 cups finely Ground – Salt and Fresh Ground Pepper Krinkle cut  chips



Season with salt and pepper and sautee Bell Peppers, onions, mushrooms in 1 TBLS of Olive Oil on med high until peppers are soft. Add Cabarnet to taste and sautee on Med to Med Low until onions are translucent and liquid has been reduced. While vegetables are reducing, form hamburger into 8 equal balls and flatten out to about 1/2 inch thickness. Use a tablespoon to indent the center of 4 of the patties. Press desired amount of diced jalapenos into indent. Cover with sauteed vegetables and cheese slice (all must fit in indent you will use remainder of mixture later). Cover with non-indented patty. Press edges together and rub geneously with remaining olive oil. Wisk egg whites salt, black and cayenne peppers and garlic powder and buttermilk until frothy (egg bath). Combine ground chips, pretzels, Cayenne pepper and garlic powder (mix well). Set egg bath and coating aside until burgers are cooked. Cook burgers over med flame until both sides have been seared and juices run clear. When burgers are desired doneness, place in egg wash then dredge with pretzel/chip mixture place coated burgers back in egg wash then back in mixture coating well. Return to gril over LOW flame and grill both sides until golden brown. Plate with avacado slices, remaining sauteed vegetables and Grey Poupon on side.