Savory Monterey Burgers with Parsley-Pimiento Mayonnaise

Pairs well with:


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


1 lb. ground chuck
1 lb. lean ground beef
1 12oz jar mushroon gravy
1/2 Cup water
3/4 Cup Sutter Home Merlot,divided
1/4 Cup Grated Onion
1 6oz. box Mushroom and Onion Flavor Stuffing Mix with Seasoning Packet
1 Teaspoon Fresh Ground Black Pepper
1 Teaspoon dried Parsley Flakes
Non Stick Cooking Spray
6 Slices Muenster Cheese
6 Whole-Wheat Hamburger Buns
1/4 Cup Melted Butter
1&1/2 Cups Mayo
2 Tablespoons finely chopped Pimiento, drained on paper towel
1 Tablespoon finely chopped fresh flat leaf parsley
6 Large pieces of fresh green leaf lettuce



Combine meats in large mixing bowl, mix well. In smaller bowl, combine 1/4 cup of the gravy, 1/2 cup water, and 1/2 cup of the wine. Return to meat mixture. Add onions, stuffing mix with seasoning packet, pepper and dried parsley. Mix well and shape into 6 patties. Combine remaining gravy and remaining wine, set aside. Cook meat directly over hot coals with rack in lowest position for 4 to 5 minutes on each side, basting each side lightly with gravy/wine mixture. Adjust rack if meat appears to be cooking too guickly. Remove meat to platter, top each burger with muenster cheese, cover with foil and allow to rest while preparing bread. Brush inside of each bread piece with melted butter. Place buttered side down on grill and cook until light grill marks appear. Remove from grill. Combine mayo, pimiento, and fresh parsley. Spread each bread piece with mayo mixture. Place hamburgers in buns, topping meat with leaf lettuce.