Summer on the Farm Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 1/4 lb. ground chuck
3/4 lb. ground sirloin
1/2 C fresh basil leaves, chopped
1/4 C fresh cilantro leaves, chopped
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 C Sutter Home Moscato
oil for veggies and to lubricate grill
1 small cob of corn
1 inch thick round of sweet onion
1/3 C diced red bell pepper
1 Tb. butter, softened
1/2 C mayonnaise
1/2 t salt
1/4 t white pepper (or substitute black pepper)
2 beefsteak tomatoes (or similar variety)
6 good quality sesame seed burger rolls, split
2 Tb. mayonnaise



Preheat grill to medium high.

Burger Patties:

Place chuck and sirloin in a large bowl. Sprinkle basil, cilantro, salt, pepper and wine over meat. Mix ingredients lightly with your hands until well combined, being careful not to overwork meat. Divide mixture equally into 6 portions and shape into patties. Cover and set aside.

Oil grill grates.

Corn and Bell Pepper Mayonnaise:

Husk corn and brush it and onion round with oil. Grill corn and onion 8 minutes, rotating corn cob 1/4 turn every 2 minutes until browned in spots and turning onion over at the 4 minute mark.

Remove corn and onion to a plate and set aside to cool.

Combine red pepper, butter, mayonnaise, salt and pepper in a medium bowl. Cut corn from the cob and dice onion. Add both to red pepper mixture. Mix well. Cover and set aside.

Place patties on the grill and cook for 5-6 minutes per side for medium.

While patties are grilling, slice tomatoes into 3 rounds each and toast rolls on the grill, cut sides down.

When rolls are toasted, divide 2 Tb. mayonnaise among cut sides of roll bottoms. Top each with a tomato slice and then a burger. Spread each cut side of roll top generously with Corn and Bell Pepper Mayonnaise and place top on burger. Serve.