Sweet Cinna-Mint Burgers with mint flavored apple jelly mayonnaise

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


Carmelized Granny Smith Apples and Onions –
1 large sweet onion, halved and thinly sliced
1/2 large Granny Smith apple cored and thinly sliced
1/2 cup lemon juice
3 tablespoons butter
1 tablespoon organic sugar
1/4 cup Apple cider vinegar
Mint Flavored Apple Jelly Mayonnaise –
1 cup mayonnaise
1/4 teaspoon dill weed
1 tablespoon finely chopped chives
2 teaspoons Grey Poupon dijon mustard
1 teaspoon mint flavored apple jelly
Patties –
2 pounds ground chuck
1 cup minced sweet onion
1 cup Sutter Home Chardonnay
1 teaspoon Grey Poupon dijon mustard
1/2 teaspoon cinnamon
4 pinches rosemary leaves
1/2 teaspoon ginger
1 cup minced roasted garlic cloves
2 teaspoons sea salt
2 teaspoons freshly ground pepper
2 large eggs
12 Old Tyme pretzels finely grounded into bread crumbs
Vegetable oil, for brushing on the grill rack
6 (4 1/2-inch) soft Kaiser rolls, split
2 tablespoons butter, melted
6 1/4 inch thick slices
White Sharp Cheddar Cheese
6 romaine lettuce leaves
6 (1/4-inch-thick) large tomato slices



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the caramelized Granny Smith apples and onions, in a 10-inch nonstick, fire-proof skillet on grill rack, heat the butter and add the apples, onion, lemon juice, vinegar, and sugar. Saute for 15 to 20 minutes, stirring occasionally, until the apples and onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside. To make the mint flavored apply jelly mayonnaise, combine all of the ingredients in a bowl and mix well. Cover and refrigerate. To make the patties, combine the chuck, onion, Chardonnay, rosemary, pepper, ginger, cinnamon, garlic salt, eggs and pretzels in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill 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. During the final minutes of grilling the patties, add the cheese slices until melted. Butter the rolls, cut side and place the rolls, cut side down, in a skillet on the grill rack to toast lightly. To assemble the burgers, spread a generous amount of mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a tomato slice, a patty, and top with an equal portion of the caramelized onions. Add the roll tops and serve. Makes 6 burgers