Pairs well with:


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

Who doesn’t LOVE a French dipped sandwich? This French dipped burger is a twist on a favorite classic!!

Serves 6


2 lbs. ground chuck
1 tsp. ground black pepper
2 tsp. granulated beef bouillon or grate cube bouillon to measure 2 teaspoons.
1 T. butter (salted or unsalted)
2 large cloves of garlic (finely minced) or 2 teaspoons minced garlic from jar
3 T. SUTTER HOME Merlot wine
1 tsp. ground black pepper
1/2 tsp. chili flakes
1/2 c. French fried (canned) onions – crushed
2 14.5 oz. cans of 99% fat free or regular beef broth
1/2 c. mayonnaise
2 T. hot prepared horseradish (not creamed)
1/4 tsp. cayenne chili powder
6 French or Torpedo rolls
6 slices of Muenster cheese or any sliced light colored cheese
1/2 c French fried (canned) onions


Prepare a medium/hot fire in a charcoal grill with cover or preheat a gas grill to medium/high

Mix meat, pepper & bouillon in a large bowl. Form 6 burgers long enough to fit the length of the rolls. Allow for meat shrinkage when cooking. Place formed burgers on a cookie sheet and set aside.

Place a medium saucepan on the grill and turn the handle away from the heat. Melt butter with garlic and saute for 1 minute. Add wine, black pepper, chili, onions & beef broth. Stir thoroughly. The sauce will slightly thicken from the onion breading. Set aside or move to a cooler part of the grill.

In a small bowl stir mayonnaise, horseradish and cayenne . Set aside. Slice rolls lengthwise WITHOUT slicing all the way through. (Leave a hinge) Evenly spread the horseradish sauce on rolls and set aside.

Brush the grill rack with oil and carefully place burgers on the grill. Cover and cook for 5 minutes on each side for Medium. 1 to 2 minutes before the burgers are finished, top burgers with cheese. Place cooked burgers on a plate and tent with foil.

Place a burger on a prepped roll and sprinkle with fried onions. Cut in half (widthwise) and serve with au jus for dipping. Enjoy!!