Simply Elegant Burger

Pairs well with:

Cabernet Sauvignon

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


Olive oil
1 14 Oz. can commercial reef stock
2 tomatoes, 1 sliced for topping burger, 1 quartered for stock
1 stalk celery, finely minced (I use a food chopper)
1 sweet red pepper, finely minced
1/2 cup minced portabella mushrooms
½ bottle Sutter Home Cabernet Sauvignon (I enjoy the other half bottle while cooking)
Course salt
Fresh Ground pepper
Vegetable oil for grill
2 lb. ground chuck
3 fl. Oz. sour cream (3/8 cup)
½ cup onion, finely minced
6 Sourdough buns



Sauce: Heat the grill. Before beginning to cook the burgers heat a sauce pan and add olive oil, celery, sweet pepper and the mushrooms. Cook to caramelize vegetables, about 8 minutes. Add wine and stock. Cook on a high simmer to reduce by half, about ½ hour, and strain, return to heat and reduce to about ½ cup, stirring frequently to not burn. Salt as needed to adjust seasoning. Keep warm while cooking the burgers. Burgers: Form the burgers, combine the ground chuck, sour cream and minced onion and gently blend by hand. Form into six one-inch thick burgers. Use a medium high heat on grill, either charcoal (my preference) or gas. Oil the grill with vegetable oil. Season one side with salt and pepper. Place that side down and cook until juice begins to form on top. Season the top and turn over. Cook until juices just begin to appear on the surface. Remove to a platter to rest for about 5 to 8 minutes. While resting toast the buns on the grill. Finish: For each burger, spread a dollop of sauce on both tops and bottoms of the buns and a little mayonnaise on the tops. Put the burgers on the bottom buns, add another dollop of sauce. Add sliced tomato and top bun.