Savory Southern Salsiccia Burger with Grilled Vidalia Onions

Pairs well with:


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


1 large Vidalia onion
1/4 cup virgin olive oil
2 tablespoons butter salt
1 pound ground chuck
1 pound unencased salsiccia
1/4 cup minced Vidalia onion
1 teaspoon rubbed sage
1 teaspoon kosher salt
3 teaspoons minced garlic
1/2 cup Italian breadcrumbs
1/2 cup Sutter Home Cabernet Sauvignon
3 tablespoons Mixed-Up Pepper
Vegetable oil, for brushing on the grill rack
6 seeded buns, split



Slice Vidalia onion into 1/2 inch rounds. Set aside 2 rounds for patty mixture. Place the remaining onion rounds onto two sheets of aluminum foil with edges pinched up into 1 inch sides. Pour olive oil over the onions. Divide the butter evenly among the onions, placing butter pads on top. Salt lightly. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, place the ground chuck and salsiccia in a large mixing bowl. Taking the Vidalia onions previously set aside, mince them and pour evenly over the meat. Next, add the sage, salt, minced garlic, Italian breadcrumbs, and Sutter Home Cabernet Sauvignon. Avoid overhandling to prevent compacting, but mix well. Divide the mixture evenly and form into patties. Roll the edges of the patties in the Mixed-Up Pepper to lightly coat. When the grill is ready, brush the grill rack with vegetable oil. Place the onions in their aluminum foil holder on the grill, but offset from the heat source. While cooking, turn the onions occasionally until they are limp and turn a light caramel color. Place patties on the grill, cover, and cook. Patties must reach an internal temperature of 160 degrees. When done, remove the onions and patties from the grill. Place the split buns at the edge of the grill rack to warm. To assemble the burgers, place the patties on the bun bottoms, top the patties with the grilled Vidalia onions, add the seeded bun tops, and serve. Makes 6 burgers.