Smok’n Sunny Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


30 oz.- hamburger, 80/20 percentage
10 oz.- sage sausage
1 cup- red onion (chopped fine)
3/4 cup- sundried tomatoes (dry variety,chopped fine)
1/4 cup-ketchup
1 teaspoon- season salt
Season salt cup salt
1/4 cup black pepper
1/4 cup garlic powder
8 oz. smoked gouda cheese (grated)
1 loaf of any good tomato, basil bread (unsliced)
olive oil ( to brush on side of bread)
1/3 cup mayonnaise
1 tablespoon chipolte mustard
10 fresh basil leaves
1 large sheet heavy duty aluminum foil



– Combine the first 6 ingredients in order listed. Form into 6 equal size burgers. – To prepare dressing combine last 3 ingredients and blend with hand held soup blender. – Grate cheese. – Grilling: I used a 4 burner gas grill. Ignite 2 left buners turn flame on low. Place bugers on grill, low heat 4-5 min. each side to get nice grill marks. Remove burgers and place in aluminum foil and seal package. Continue to cook bugers on opposite side of grill with no flame. Keep the grill flame on low. My thermometer read around 325 degrees. Continue to cook burgers in foil for another 20 min. Remove burgers from foil and place on non-flame side. Place equal amounts of cheese cheese on each burger,(allow cheese to melt). Toast bread on flame side of grill one side only. Assemble burgers with toasted side out, use all the dressing.