Sausage Cheese Burgers with Sweet Pepper Relish

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Sweet Pepper Relish:
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 tablespoons Sutter Home Zinfandel
4 tablespoons red onion, minced
2 garlic cloves, minced
2 large red bell peppers, quartered
2 large yellow bell peppers, quartered
¾ pound bulk mild Italian sausage
¾ pound fresh ground beef chuck
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground black pepper
Vegetable oil, for brushing on the grill rack
6 5-inch round Italian rolls, halved horizontally
6 round slices provolone cheese
6 tablespoons mayonnaise



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the grilled sweet pepper topping, in a small bowl combine the olive oil, mustard, Zinfandel, onion, and garlic. Place bell peppers on the pre-heated grill and brush with the mustard-wine mixture. Cook until lightly browned, then turn. Brush the other side with the mustard-wine mixture and cook until browned. Remove the peppers from the grill and let cool for a few minutes. When peppers are cool enough to handle, roughly chop them and mix well with the remaining marinade. Refrigerate until ready to serve. To make the patties, combine the sausage, beef, parsley, oregano, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and gently form the portions into patties 1 inch larger than the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and cook, turning once, until done (patties are done when center and the juices are no longer pink) Add the cheese slices on top of patties, and cover grill until cheese is melted. During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread each roll bottom with 1 tablespoon mayonnaise, and then add the patties. Top each patty with 1/6 of the pepper relish followed by the bun tops and serve. Makes 6 burgers