Sutter Home Super Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 lb Lean Sirloin
3 tablespoons Extra virgin olive oil
2 large vidalia onions
6 cloves garlic
1/4 cup sutter home cabernet
2 tablespoons worchesteshire sauce
1 tablespoon grey poupon country style dijon mustard
1/4 cup breadcrumbs (should be fresh)
4 spinach pancakes
1 tomato Cheese (optional)
4 whole wheat pita bread



Put meat in bowl and refrigerate. Turn heat on medium and put 2 table spoons EVOO in saute pan Chop 1 onion and crush garlic and put in saute pan and lower heat to very low. Let onions and garlic caramelize, about 15-20 minutes, stirring occasionally and not letting onions burn. Turn off heat and Add Sutter Home to pan. Stir onions and garlic and let sit for 5 minutes. Should be thick after 5 minutes, if not add a bit more heat until thicker. Add onion mix, 1 tablespoon EVOO, fresh breadcrumbs, worcestershire, grey poupon and finely chop up 1/2 of the raw onion and add to meat in bowl. Mix well and form into 4 patties. Toast 4 spinach pancakes and put aside. Put toaster on 400 and put pita in for 2-3 minutes on each side until outside is slightly crisp, but not too well done or burnt. Take out and gently cut pita through the middle (creating two flat pieces, but still connected by one end) and allow hot steam to release. This will allow middle of pita to remain soft while the outside is crisp. Put burgers on hot charcoal grill and cook until charred, a few minutes, then turn and cook other side for a few minutes. Add cheese if you desire. Take burgers off grill and let sit for 3 minutes to cool. Assemble on pita-1 slice tomato, 1 thin slice onion (from the remaining 1/2 onion, 1 spinach pancake and burger. Put top of pita on, stick a big toothpick in the sandwich and serve.