The All American Burger

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.


Fresh Peach & Corn relish
1 large Firm-ripe peach pitted and chopped (skinning is optional)
¼ c Golden raisins
1 Fresh Serrano or jalapeno pepper; seeded and finely chopped
1 ½ ts finely chopped shallot
2 tb Sugar
1 tb Fresh orange juice
1 ts Fresh lemon juice
1- 15oz can whole corn, drained
12 thick slices (8 oz or so)
Sharp NY Cheddar Cheese
1 Ripe Hass Avocado peeled and sliced
2 oz Alfalfa sprouts
2 pounds ground chuck 3
Tablespoons Sutter Home Chardonnay
2 tablespoon Wisconsin Sweet Hot Mustard
2 teaspoons Salt
1 teaspoon ground pepper
Vegetable oil, for brushing on the grill rack
6 Soft Potato rolls sliced



Heat a medium sized sauce pan and add your all Peach relish ingredients. Cook for 3-5 minutes uncovered until much of the liquid has evaporated and the peaches have softened a bit. Season to taste and set aside to cool a little. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the chuck, Chardonnay, Mustard, and salt and pepper in a bowl. Handle the meat just enough to mix in the wine, and mustard. Divide the mixture into 6 patties large enough to fit the rolls. When the grill and your burgers are ready, brush the grill rack with vegetable oil. Place the patties on the rack, cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, top each with 2 slices of the Cheddar cheese. Meanwhile, place the Potato rolls on a cooler side of the grill to get warm and toasted. Cover the grill to allow the cheese to melt. To assemble the burgers, remove the Potato rolls onto a serving platter and place 2 large spoonfuls of the Peach & Corn Relish on the bottom roll, place a burger patty on each. Top with a few slices of the Avocado and a small handful of the Alfalfa Sprouts. Serve with some chilled Chardonnay. Makes 6 burgers