Sulphur River Pepper Jack Cheese Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.


1 pound ground sirloin
1 pound ground chuck
2 tablespoons sea salt
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
1 ½ teaspoons ground coriander
2 teaspoons butter
3 teaspoons extra virgin olive oil
2 medium yellow onions, halved and thinly sliced
1 tablespoon brown sugar
2 tablespoons Sutter Home Moscato wine
Vegetable oil for brushing grill rack
6 quarter-inch slices pepper jack cheese to fit six patties
6 sesame hamburger buns
2 tablespoons Dijon mustard
2 large tomatoes, thinly sliced
36 hamburger dill rounds



Handling the meat as little as possible, combine the sirloin, chuck, salt, chives, parsley, and coriander. Divide the meat mixture into six equal portions and form into patties to fit the six buns. Place the patties on a platter or cookie sheet, cover them with plastic wrap, and set them aside. Let the grill heat on high for 15 minutes, then lower the heat to medium to caramelize the onions. In a medium skillet, heat the butter and olive oil until the butter melts and is bubbly. Add the onions and cover, stirring occasionally. When the onions are soft, add the brown sugar, cooking and stirring about four to five minutes. When the onions caramelize, remove the skillet from the heat to add the wine. Then allow the mixture to ignite. When the flames burn out, cover and set aside. With the grill on medium heat, brush the grill with vegetable oil, place the patties on the grill, close the cover, and cook to desired doneness, turning once. Patties usually cook in four to six minutes per side. During the final minutes of grilling the patties, top each patty with a slice of pepper jack cheese. When the patties are done and the cheese has melted, remove the patties to a covered dish to keep them warm. To toast the buns, place them cut side down on the grill. Remove them when they are lightly toasted. To assemble the burgers, spread mustard on the cut sides of the buns. Next place the tomato slices on the bottom halves of the buns. Then place the patties, the dill pickles, and the caramelized onions. Add the bun tops and serve. Makes 6 burgers