Sweet Georgia Brown Burger

Pairs well with:

Cabernet Sauvignon

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


Peach Pecan Chutney
1 Tablespoon unsalted butter
1/2 cup diced Vidalia onion
1 Tablespoon minced fresh ginger
1/4 cup raisins
1/2 small tomato, peeled, seeded and chopped
1 large peach, peeled and diced (firm or dried)
1/4 cup Karo Light Corn Syrup
1/4 cup water
Dash ground cinnamon
Dash ground cloves
Dash allspice
1/2 cup Sutter Home Pinot Noir
1/4 cup Balsamic Vinegar
1/2 Teaspoon salt
1/4 cup coarsely chopped pecans, toasted
1.75 pounds lean ground beef or ground sirloin
3 Tablespoons creamy peanutbutter
3 Tablespoons Sutter Home Pinot Noir
6 Cornmeal Kaiser Rolls
Vegetable oil for brushing grill rack



Preheat a gas grill to medium-high.

To make the chutney, melt the butter in a 10-inch nonstick, fire-proof skillet placed on the grill rack. Add the onion and ginger, and saute for 2 to 3 minutes, stirring constantly. Add all the remaining ingredients except for the pecans. Bring the mixture to a boil and reduce grill heat to low. Simmer the chutney for about 20 minutes, or until thickened; stir frequently, especially towards the end of the cooking time to ensure against scorching. Add the pecans and simmer for 5 minutes. Remove the pan from the grill and set aside.

Return grill to medium-high heat.

To make the patties, knead together thoroughly in a glass bowl, the ground beef, peanutbutter and wine. Form 6 patties.

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.

When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly.

To assemble the burgers, place patties on bottom half of buns, spoon a generous amount of the chutney atop each burger and top with remaining bun half.