Smoky Chardonnay Burger with Summer Salsa

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.

This burger represents the bright colors of summer here in our country.Not only do the flavors reflect the season, but it also supports our local farmers, which help to support our economy and encompass our sense of community.


Summer Salsa

1 cup fresh apricots, finely chopped

1 cup fresh pineapple, finely chopped

1 cup fresh, firm mango, peeled and finely chopped

1/4 cup red onion, finely chopped

1/2 teaspoon crushed red chili flake

10 fresh mint leaves, finely chopped


2 pounds ground sirloin

1/4 cup Sutter Home Chardonnay

1/4 cup red onion, finely chopped

1 1/2 teaspoons coarse ground pepper

2 teaspoons coarse sea salt

2 large cloves garlic, pressed or minced

2 to 3 tablespoons vegetable oil, brushed on patties

6 to 8 ounces smoky white cheddar, sliced

6 whole wheat buns, split

1 1/2 cups English cucumber, thinly sliced



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high, about 400 to 425 degrees.

To make the salsa, combine the apricots, pineapple, mango, red onion, chili flake and mint. Gently mix together in a medium sized bowl, cover and set aside.

Slice cucumber and cheese place on small platter, cover and set aside.

To make the patties, combine sirloin, chardonnay, red onion, pepper, salt and garlic. Gently mix ingredients together in a large bowl, being careful not to over handle the meat. Form into six patties sized to fit buns, leaving center of patty slightly concaved to hold toppings better. Place the patties on large platter and brush one side of patty with oil.

When the grill is ready, place the patties, oil side down on rack, brush the opposite side of patties with oil, cover, cook turning once, until done to preference, grilling them about 5 to 7 minutes on each side for medium. Place the cheese slices, equally portioned, on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast slightly during the last 2 minutes of grilling.

To assemble the burgers, place each of the bottom buns face up. Place cucumber in equal portions on top of bottom buns, followed by a cheese-topped patty, then add about 1 to 2 tablespoons of salsa on top of each patty. Add the bun tops and serve.

Makes 6 burgers.