Sun Dried Tomato Mayo Melt in Your Mouth Burgers

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Caramelized Onions and Mushrooms
2 large sweet onions, halved and thinly sliced
36 large button mushrooms, sliced
4 tablespoon salted butter
4 tablespoons extra virgin olive oil 1
tablespoon sugar
Sun Dried Tomato Mayo
1 egg
1 tablespoon fresh lemon juice
1 cup extra virgin olive oil
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 jar sun-dried tomatoes packed in olive oil
2 pounds ground chuck
2 tablespoons roasted garlic seasoning
1 cup Sutter Home merlot
1-tablespoon coarse ground pepper
Additional Ingredients
18 thick slices of smoked mozzarella
12 slices of Texas Toast
4 tablespoons melted butter
Vegetable oil for brushing on the grill rack
6 – 12×12 sheets of heavy-duty tin foil, stacked



Directions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the caramelized onions, heat olive oil and butter in large fireproof pan until hot. Combine the onions mushrooms and sugar. Sauté the mixture uncovered for 30 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside. To make the sun dried tomato mayo, in a food processor; blend the egg and lemon juice for 10 seconds. With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Slowly add the jar of sun-dried tomatoes and their oil through the feed tube for 30 seconds, add pepper and salt and pulse once or twice to blend. To make the patties, mix the ground chuck, Merlot, roasted garlic seasoning and pepper in a large bowl, handling the meat as little as possible to avoid over compacting. Divide the mixture into 6 equal portions and form the portions into square patties to fit the Texas Toast. When the grill is hot brush rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. When the patties are cooked, remove from the grill. Place the Texas Toast on the outer edges of the grill rack to toast. Toast both sides golden brown. To assemble the burgers, generously butter one side of the Texas Toast and place down on top sheet of tin foil. Next, slather a generous amount of the sun-dried tomato mayo on the Texas Toast followed by a slice of cheese. Next, place a patty, followed by a slice of cheese, an equal portion of the caramelized onions and mushrooms, followed by another slice of cheese. Slather another slice of Texas Toast with sun-dried tomato mayo and top burger mayo side down. Next, brush topside of Texas Toast with butter. Wrap in the tin foil. Repeat for all 6 burgers. Grill each burger two minutes on each side. Serve in the tin foil pockets hot off the grill. Makes 6 burgers