Squash Berry Special

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Squash Medley
2 tablespoons margarine divided into two 1 tablespoon amounts
1 large sweet onion, halved and thinly sliced
4 medium summer squash, sliced thinly width wise
1/2 cup roasted red peppers chopped
1 cup shredded Cheddar & Monterey Jack Cheese Topping during cooking
6 slices provolone cheese
36 cherries, pitted, halved
2 pounds ground sirloin
1/4 cup Sutter Home Zinfandel
1 cup Cherry Berry Chipolte Sauce divided into 3/4 cup and 1/4 cup containers
1 1/2 teaspoons salt
Vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
1 tablespoon of previous margarine Topping after cooking
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices from 1 tomato



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the squash medley, place margarine in fire-proof 10-inch skillet and place on the grill rack. Melt the margarine. Layer the onions, squash, and peppers in skillet. Cover with a lid, and place on the grill rack. Cook the squash mixture for 15 to 20 minutes without removing lid. Remove lid and sprinkle Cheddar-Monterey Jack cheese on the top. Replace the lid and cook 5 more minutes. To make the patties, combine the sirloin, onion, Zinfandel, 3/4 cup Wild Cherry Berry Chipolte sauce, and salt 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 both sides of each patty with remaining 1/4 cup Wild Cherry Berry Chipolte sauce. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and grill on one side for 5 minutes. Turn the patties over and place 1 slice provolone cheese on each patty. Stud the cheese on each pattywith 10 cherry halves When the patties are cooked, remove from the grill, stacking to keep warm. Spread the margarine on the rolls. Place the rolls, cut side down, on the outer edges of the grill rack. Place one squash slice and two cherry halves on top of top bun. Toast lightly. To assemble the burgers (per each burger), spread a layer (1/3 cup) of the squash mixture over the bottom cut side of roll. Add 1 patty. Add the tomato and lettuce. Add the roll tops and serve. Makes 6 burgers