Taste of Toscana Burger

Pairs well with:

Cabernet Sauvignon

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


1/2 c Sutter Home Cabernet Sauvignon
1 red onion, thinly sliced
2 tablespoons pine nuts
1 red bell pepper, quartered and cleaned
2 c fresh basil
2 tablespoon minced garlic, divided
1/4 c Colivita olive oil
1/4 c parmesan cheese, freshly grated
1 1/2 lb. ground chuck
1/3 lb. ground hot Italian sausage
1 1/2 teaspoons sea salt
2 teaspoons freshly ground black pepper
Olive oil cooking spray
6 slices smoked mozzarella cheese, about 1/4 inch thick
6 multigrain hamburger buns



In a 1 quart zip lock bag, combine Sutter Home Cabernet Sauvignon with the sliced onion and seal (try to keep the onion sections from separating too much for easier grilling). Allow to marinate at room temperature, turning occasionally, for 30 minutes to an hour. In a single layer, spread pine nuts onto a 7 x 11 inch baking sheet . Using indirect cooking method, place baking sheet over unlit section of the grill. On the opposite side of the grill, over medium high heat, place the four sections of red bell pepper, skin side up. Close the lid and roast for 8 minutes. Using a spatula, stir the pine nuts. Turn the pepper sections over and grill for an additional 8 to 10 minutes until skins are charred. Remove the pepper from the grill and immediately (but loosely) wrap in aluminum foil. Continue roasting the pine nuts until they appear golden brown, about 5 minutes after the peppers have been removed. Remove the baking sheet from the grill and allow the nuts to cool for 10 minutes. Place the basil, garlic, olive oil, parmesan cheese and pine nuts in a food processor. Process the ingredients into pesto, about 1 minute. Set aside. Remove red pepper sections from foil. Peel the skin off and slice each section into three strips. Set aside. Place the ground chuck and Italian sausage into a medium-sized mixing bowl. Mix thoroughly together and make into 6 patties. Season both sides with salt and pepper. Spray grill with olive oil cooking spray. Heat grill to a medium-high temperature. Place the burger patties on the grill. Cook for 5 minutes and flip. At this point, remove onion from marinade and place on the grill, carefully flipping halfway through so as not to separate the rings and lose them in the grill. Continue cooking the burgers and the onion for an additional 4-5 minutes, or until preferred doneness. Remove the onion and turn the grill to low heat. Separate the rings and top each burger with 3 slices of grilled onion, two strips of roasted red pepper, and a slice of mozzarella cheese. Place buns on the grill and close the lid. Allow cheese to melt and buns to toast, 4 -5 minutes. Remove the buns and and spread the bottom of the bun with the basil pesto. Remove the burgers from the grill and assemble onto the bun. Serve immediately.