The Best of the Steakhouse 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.


Steakhouse Burger Ingredients
2 tbsp salted butter
2 medium yellow onions, diced
2 cloves garlic, minced
2/3 cup Sutter Home Merlot
1/3 cup beef stock
1 tbsp Worcestershire Sauce
2 tsp fresh thyme, chopped
1 bay leaf
1 tsp salt
2 lb ground chuck
2 tbsp coarsely ground black pepper
canola oil
6 soft kaiser rolls
Bleu Cheese Spread Ingredients
2 tbsp salted butter, softened
8 tbsp cream cheese, softened
1 tbsp Worcestershire Sauce
8 oz. Danish bleu cheese, crumbled
Creamed Spinach Ingredients
2 tbsp salted butter
7 cloves garlic, minced
2 lbs. fresh baby spinach
1.5 cup heavy cream
1 tsp salt
2 tbsp pecorino Romano cheese, finely grated
Seasoned Onion Rings Ingredients
1 large Vidalia onion
1/2 cup flour
1 tsp garlic powder
1/4 tsp ground black pepper
1/8 tsp cayenne pepper
canola oil spray



Preheat grill to medium heat. To begin preparing the burgers, place a medium, fire-resistant sauce pan over medium heat. Melt butter in sauce pan. Add diced onions and garlic and saute until they start to caramelize. Deglaze pan with Merlot and add beef stock and Worcestershire sauce. Bring to a slow simmer and add thyme, bay leaf, and salt. Allow to reduce by half and remove from heat to cool. Place ground chuck in a large bowl. Once the wine/stock mixture reaches room temperature, discard bay leaf, and add mixture to ground chuck. Fold in wine/stock mixture into ground chuck and form 6 burger patties. Place coarsely ground black pepper on a plate and roll narrow edge of burger patty in pepper. Set aside.

To prepare Bleu Cheese Spread, add butter and cream cheese to a small bowl and mix with a fork until combined. Add Worcestershire sauce and mix until smooth. Fold in crumbled bleu cheese until uniformly incorporated. Separate mixture into 6 servings and form into disks. Place on waxed paper and set aside.

To prepare Creamed Spinach, place a large, fire-resistant frying pan over medium heat. Add butter and melt. Add garlic and saute for 2-3 minutes. Add spinach and cook thoroughly, about 5-7 minutes. Add cream and simmer until reduced to a thick, creamy consistency. Add salt and remove from heat. Add pecorino Romano and stir to combine. Keep warm until burgers are ready.

To prepare Seasoned Onion Rings, slice onion into 1/4 inch rings and separate into individual rings. Combine flour, garlic powder, black and cayenne peppers. Dredge rings in flour mixture and shake off all loose flour. Spray all sides of the rings with canola oil spray to coat. Cook rings over medium heat on grill, about 3-5 minutes per side, turning regularly, until rings are golden brown. Remove from heat and place on paper towel. Sprinkle with salt while still hot.

To cook burgers, turn grill to medium-high heat. Brush grill with canola oil. Place burgers on grill and cook 4-6 minutes per side for medium doneness. With 2 minutes left in grilling, place bleu cheese disks on burgers and toast Kaiser rolls, face down, on outer edge of grill.

To assemble burger, place approximately 1/4 cup of sauteed spinach on bottom half of one toasted Kaiser roll. Place burger on spinach, top with 3 onion rings, and cover with top half of toasted Kaiser roll.