Seven Rounds High

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Steak Patties:
2 pounds sirloin steak (freshly ground)
2 tablespoons Steak Seasoning
1 tablespoon Steak sauce
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
4 tablespoons Sutter Home Cabernet Sauvignon
2 teaspoons fresh cracked black pepper
2 teaspoons ground hot pepper flakes
4 tablespoons vegetable oil, (2 Tab) for brushing grill, (2 Tab) coating potatoes
2 Med potatoes
3 Med garden fresh tomatoes
6 slices hot pepper jack cheese
1 large vidalia onion
Buns: 10 slices of Lite Garlic Texas Toast



Prepare charcoal grill. Coals should be mostly gray producing med-high temp. Brush grill with vegetable oil. Wash and peel potatoes. Slice all “Toppings” listed above about 4” diameter and about ¼” thick. Use a biscuit cutter to cut cheese rounds. Toss sliced potato rounds in a bowl with vegetable oil to lightly coat. Place potato rounds directly on grill. Combine ground steak with seasonings in order listed above for “Steak Pattie” ingredients. Form six patties into 4” rounds about 1/2 “ thick and place on grill. Lightly sprinkle Montrey Steak Seasoning on potato rounds on both sides while grilling. Place steak patties, onion rounds and potato rounds directly on grill about 4 minutes on each side. Potatos should be fork tender and may require a couple additional minutes depending of coal temp. Grill Garlic Toast slices, and tomato slices on grill for a minute on each side to warm. Place slice of hot pepper cheese on steak burger 1 minute before removing from grill. To serve, build burgers Seven Rounds High – starting with a slice of Texas Toast, followed by a slice of onion, tomato, potato, steak burger with melted cheese topped with Garlic Texas Toast.