Pairs well with:


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


Sweet peppers
Calovita Extra Virgin Olive Oil
Sutter Home Zinfandel
Top Sirloin, ground
Grey Poupon Mustard
Pretzels, ground
Brown Sugar
Sweet Basil
Sharp Cheddar Cheese
Leaf Lettuce



4-1/2 hours before cooking: —Dice sweet, white onions, sweet peppers into small pieces, salt and pepper and saute in Calovita Extra Virgin Olive Oil until tender —Add Sutter Home Zinfandel just before removing the ingredients from the heat. —While the onions and peppers are sauteing, cut up 1/4 cup of fresh sweet basil leaves and mix with 2 Tbsp of Grey Poupon Mustard and 1/4 cup of ground Snyder's Pretzels and 1/4 cup brown sugar into 1 lb of ground top sirloin. —Mix in the onions and peppers. —Form into 1/4 lb. patties. —Cover and refigerate —30 minutes before cooking on the grill, remove the patties from the refigerator. —Put the burgers, cut buns, cheese and Avocado on a tray to take to the grill. —Grill the burgers. First over direct heat to sear the juices in, then flip the burgers to again sear the meat. Then put on the indirect heat side of the grill. —When juices flow from the top side, flip them, then when juices flow clear from the second side, the burgers are done to medium well and the burgers are safe to eat. —Remove from the grill. —Put the sliced egg buns on the grill to toast. —Put a slice of Avocado topped with a slice of sharp cheddar cheese. —Take to the serving area where guests can add the lettuce and mayonaisse