Spinach with Balsamic Bacon Beer Vinegarette Dressing Burgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Cucumber Garlic Aioli:
1 cup chopped cucumber
2 tablespoons chopped garlic
½ cup mayonnaise
8 strips of diced smoked bacon
½ cup chopped yellow onion
½ cup brown sugar
½ cup lager beer
¼ cup balsamic vinegar
1 ½ pounds ground chuck
¼ cup Sutter Home White Zinfandel
2 teaspoons kosher salt
½ teaspoons freshly ground black pepper
8 ounces blue cheese crumbles
2 cups baby spinach
Vegetable oil, for brushing the grill rack
6 onion hamburger buns



Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium. To make the Cucumber Garlic Aioli, combine the cucumber, garlic and mayonnaise in a food processor. Blend on low speed for 40 seconds, or until a smooth consistency. Transfer the aioli to a bowl and refrigerate until serving. To prepare the dressing, dice the bacon and place in a 12-inch fireproof skillet. Cook the bacon on the grill until lightly brown. Drain most of the bacon drippings leaving about 3 teaspoons of it remaining in the pan. Add the onions to the pan and sauté until translucent. Combine the brown sugar to the pan. When the sugar dissolves deglaze by adding the beer. Turn the heat to low and reduce this liquid by half. Add the balsamic vinegar and simmer for one minute. To make the patties, combine 1/8 cup of the dressing, ground chuck, white zinfandel, 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 cook on medium heat for about 5 minutes. Flip the patties over and cook on the other side for 4 to 5 minutes. Turn the heat to low and glazed each burger with 1 teaspoon of the dressing. During the last few minutes of cooking, place the rolls on the grill rack and toast lightly. To assemble the burgers, spread each roll bottom with one teaspoon of the cucumber garlic aioli. Place a patty on each roll bottom and top with the blue cheese, a portion of the spinach, and the dressing. Add the roll tops. Makes 6 servings.