The Big Easy Burger!

Pairs well with:

Cabernet Sauvignon

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


½ cup Green Olives chopped
1/2 cup chopped Jarred Pickled Vegetables in brine (drained)
¼ Cup Chopped canned tomatoes or Mild Salsa
6 thick slices Whole Milk Mozzarella Cheese or thinly sliced Provolone as you prefer
¼ lb. Hard Salami thinly sliced and then cut into quarters and divided into 6 portions
¼ lb Sweet Virginia Ham thinly sliced divided into 6 portions
1-1/2 pounds ground Chuck
4 tablespoons Sutter Home Cabernet Sauvignon
1 teaspoon salt
½ teaspoon ground black pepper
Vegetable oil, for brushing on the grill rack
6 Italian Style seeded sandwich rolls split



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place the chopped Olives, pickled veggies and tomatoes into a bowl and set aside at room temp. Slice the cheese and set aside also at room temp. While the patties are cooking, take a portion of the salami, and the ham and place it on the bottom of each roll, set aside. To make the patties, combine the Ground Chuck, Cabernet Sauvignon, salt, and pepper 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 sized 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, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place a slice of Mozzarella Cheese on each burger patty to melt. Then place the top rolls, cut side down, on the outer edges of the rack to toast lightly. Place the bottom piece with the ham and salami on there as well to warm through. To assemble the burgers, on each roll bottom, place a patty. Place a generous spoonful of the Olive Salad on top. Add the roll tops and serve. Makes 6 burgers