Smoked Cheddar Burger with Cherry Onion Spread

Pairs well with:


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


2 (8 ounce) sweet onions, peel and cut each onion vertically into quarters, thinly slice 7 of the quarters for the spread and chop 1 quarter for the burger mixture
1/4 cup Sutter Home Syrah
1/2 cup dried tart cherries
2 tsp. brown sugar
1/2 cup mayonnaise
2 lbs. ground chuck
8 ounces shredded Smoked Cheddar
2 Tbsp. Worcestershire Sauce
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tsp. minced garlic
3/4 tsp. smoked paprika
vegetable oil for the grilling rack
6 Kaiser rolls- split horizontally
6 lettuce leaves of green leaf lettuce



Preheat a gas grill to 375 degrees Farenheit To make the cherry topping, combine the sliced onions and Syrah in a 10 1/2 inch cast iron skillet. Place the skillet on the grill rack, put the grill lid down and cook onions for 5 minutes. Add the cherries and brown sugar stir occasionally and cook for 8 minutes. Remove skillet from grill allow the mixture to cool then stir in the mayonnaise, set aside until ready to use. To make the patties, combine the ground chuck, chopped onion, smoked cheddar, Worcestershire sauce, kosher salt, black pepper, minced garlic, and smoked paprika in a 3 quart bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form the portions into patties to fit the rolls. When grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, cook 5 to 7 minutes on each side for medium. Remove patties to a platter and let rest while grilling the rolls. Place the rolls cut side down on the grill and toast lightly, about 2 minutes. To assemble the burgers, on each roll botom place a patty, top with cherry onion spread, a leaf of lettuce, and add the roll tops. Serve.