Sophisticated Cabernet Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Roasted Garlic Mayonnaise:
1 head of garlic
1 tablespoon plus 3 teaspoons of Colavita extra virgin olive oil,
1 tablespoon for garlic mayonnaise and 3 teaspoons for the patties 3 tablespoons of mayonnaise
2 pounds of ground sirloin
1/4 cup of Sutter Home Cabernet Sauvignon
3 shallots, finely chopped
6 tablespoons of plain Italian bread crumbs
2 teaspoons of coarse salt
1/4 teaspoon of cracked black pepper
3/4 teaspoon of crushed red pepper
Vegetable oil, for brushing the grill rack
6 thin slices of prosciutto
6 French style sandwich rolls, split
6 cups of baby spinach
6 ounces of brie, rind removed



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Cut the top off of the garlic head and pour 1 tablespoon of olive oil inside. Wrapped in foil and place on the grill rack, cover and cook for 30 minutes. Spoon mayonnaise into a small bowl and refrigerate until needed. To make the patties, combine the sirloin, 3 teaspoons of olive oil, Cabernet, shallots,, bread crumbs, salt, black pepper and red pepper. 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. After removing the garlic, 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. Also place the prociutto on the grill rack for 2-3 minutes until crisp. Add the garlic to the bowl of mayonnaise by squeezing the head from bottom to top. Mix well. To assemble the burgers, place a cup of spinach on each roll bottom, then top with patty, equal amounts of brie and a slice of prociutto. Spread garlic mayonnaise on the cut side of each roll top then place on assembled burgers. Serve promptly.