Summer Zinfandel Burger

Pairs well with:


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

A new zesty mayonnaise using a wine perfectly suited for grilling. I think that the combination of grilled Nature Sweet tomatoes, fresh basil and zesty Zinfandel mayonnaise just brings summer to life


½Cup Sutter Home Winery ‘Zinfandel’ wine

3Ounces Olive Oil Mayonnaise (may substitute your favorite brand or style of mayonnaise)

3 Pounds Ground Beef (80/20 preferred)

6Each 4 inch round Hamburger Bun

2-3Each NatureSweet Tomatoes (small to medium)

6Leaves Fresh Basil Leaves

6Slices Provolone Cheese

1/2Teaspoon Black Pepper (fresh Cracked)

1 1/2Teaspoon Kosher salt



Preheat Grill, on high, to 450 degrees

For Sutter Home ‘Zinfandel’ Mayonnaise

Add Sutter Home Winery ‘Zinfandel’ wine to a small sauce pot and place on preheated grill. Allow wine to reduce by 2/3 (approximately 15 minutes). [REALLY?] Wine will have a syrup-like consistency when done. Transfer reduced wine to small bowl and place, unwrapped, in refrigerator to cool. Once Sutter Home Winery ‘Zinfandel’ reduction has cooled remove from refrigerator. Add Olive Oil Mayonnaise, 1/8 of a teaspoon, each, of Kosher Salt and Black Pepper. Mix well. Cover bowl with Reynolds plastic wrap and refrigerate till needed. This can be made up to one (1) day in advance.

For Hamburger

In a medium sized mixing bowl, add Ground Beef, sprinkle 1 teaspoon kosher salt and 1/8 teaspoon Black Pepper. Blend seasonings into Ground Beef evenly. Divide Ground Beef into 6 equal parts, each weighing 8 ounces. Form into patties, approximately 4 inches in diameter. Cover with Reynolds plastic wrap and place in refrigerator.

Cooking and Assembly:

•Remove chilled hamburgers from refrigerator and season top side with 1/8 of a teaspoon, each, of Kosher Salt and Black Pepper. Place seasoned side down on hot grill. Cook hamburger for 2:30 minutes.

•Using a long handled spatula ¼ turn each hamburger, allow to cook an additional 2 minute.

•Slice each NatureSweet tomato about ¼ inch thick, you will need 2 slices for each Hamburger (8 total). [THIS STEP MIGHT BETTER BE MOVED TO “INGREDIENTS” SECTION.]

Place on grill.

•Season top side of hamburger, with 1/8 of a teaspoon each, of Kosher Salt and Black Pepper, before flipping hamburgers. Repeat cooking sequence, for a total cook time of 8 minutes.

•Flip Tomatoes, cook for 1 minute, remove and set aside

•Top each hamburger with 1 slice of provolone cheese. Cook for 1 minute allowing cheese to melt.

(NOTE: This will deliver a medium to medium rare hamburger. Allow for addition cook time on each side for more done).

•Remove hamburgers from grill, set on plate and allow to rest for 2 – 3 minutes.

•Carefully roll the Basil Leaves and slice, extra thin, from tip to stem end. This is called Chiffonade

•Place a hamburger on the bottom side of each hamburger bun. Top with 2 slices of grilled NatureSweet tomato and Fresh Basil (evenly divided).

•Using a rubber spatula or dinner knife spread ½ ounce of Sutter Home Winery Zinfandel Mayonnaise on the inner part of each bun top. Close hamburger and enjoy.