Smoked Gouda Burgers with Chardonnay Soaked Apples and Hazelnut Honey Mustard Drizzle

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Chardonnay Apples:
1 large granny smith apple, cored and sliced into 1/4" thick semicircles (be sure there are at least 18 semicircles)
1/2 cup Sutter Home Chardonnay
Hazelnut Honey Mustard:
2 tablespoons Grey Poupon Dijon Mustard
2 tablespoons Hazelnut Butter (preferably unsalted)
2 tablespoons mayonnaise
2 tablespoons honey
1 tablespoon jarred diced hot cherry peppers
2 pounds ground sirloin
9 ounces smoked Gouda cheese, rind removed and cut into 1/4” dice
1 large shallot minced
1/4 cup Sutter Home Chardonnay
2 tablespoons Worcestershire sauce
1 tablespoon Grey Poupon Dijon Mustard
1 tablespoon fresh thyme leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Vegetable oil, for brushing the grill rack
6 crusty sourdough rolls, split
1 medium sized Vidalia onion, sliced into very thin rings



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the chardonnay apples, place the apple slices in a bowl and pour the chardonnay over to cover. Set aside. To make the hazelnut honey mustard, combine the mustard, hazelnut butter, mayonnaise, honey, and cherry peppers in a bowl and whisk until blended. Refrigerate until serving. To make the patties, combine the beef, cheese, shallot, wine, Worcestershire sauce, mustard, thyme, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a patty on each roll bottom, top each patty with equal portions of the onion rings, 3 to 4 slices of the apple, and drizzle 1 ½ tablespoons of the hazelnut honey mustard over the apples. Add the roll tops and serve. Makes 6 burgers