Smoky Burger with roasted garlic and avocado aioli

Pairs well with:


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


2 Tbsp. extra virgin olive oil
4 cloves fresh garlic
1 lb. ground beef
1/2 lb. ground pork
2 Tbsp. kosher salt
2 Tbsp. coarse ground black pepper
1 med. red onion, sliced thin
1/2 cup sutter home merlot
1/4 cup mayonnaise
1 avocado, thinly sliced
1 clove garlic, minced.
2 slices smoked mozzarella
2 slices smoked provolone
1 brioche roll
1 roma tomato, sliced 2
leaves red leaf lettuce



1. Place 1 Tbsp. olive oil and garlic cloves into foil and roast in a 350F degree oven until lightly browned. 2. Mash garlic with a fork. 3. In a large mixing bowl, combine beef, pork, salt, pepper, and roasted garlic. Mix well, cover and place in refridgerator. 4.Sautee red onions ove medium high heat in 1 Tbsp. olive oil, cook for 2 minutes or until slightly soft. Add merlot and reduce heat to medium low, cook until most of the liquid has reduced. 5. Combine mayonnaise, half of the avocado, and minced garlic into a medium mixing bowl. Using a whisk whip all ingreditnts until smooth. Cover and refridgerate. 6. Form the beef and pork mixture into 4-5 oz. patties. Grill over medium high heat until an internal tempature of 155F degrees is reached. 7. Place cheeses on the burgers to melt. 8. Place brioche roll on grill to toast the bun. Place burger on bottom bun, spoon the red onion merlot reduction onto the burger. 9. Place fresh avocado slices, roma tomato, and red leaf lettuce on the burger. 10. Just prior to service spread avocado aioli on the top bun.