Salad Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.


1/2 cup finely chopped peeled cucumber
1/2 cup finely chopped peeled tomato
1/4 cup finely chopped green onion
1/4 cup finely chopped green bell pepper
1/4 cup Sutter Home White Merlot
1 tablespoon apple cider vinager
2 teaspoons sugar
1 teaspoon salt
1 teaspoon black pepper
1 pound ground beef
Vegetable oil, for brushing on the grill rack
4 hamburger buns, split
4 1/4 inch thick slices red onion
1 cup shredded Iceburg lettuce leaves
1/4 cup Mayonnaise
1/4 cup Ketchup



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the cucumber, tomato, onion, bell pepper, white merlot, vinager, sugar, salt, and pepper in a large bowl. Let sit 15 minutes. Add beef. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each bun bottom, place a patty, an onion slice seperated, an equal portion of the shredded lettuce. Spread equal amounts of mayo, and ketchup on the top of bun. Add the bun tops and serve. Makes 4 burgers