The Classic Girl Next Door 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.


Honey Mustard
1 1/4 cup Bold –N- Spicy Mustard or Spicy Brown
2/3 cup honey
1/4 cup mayo
Chili Ketchup
1 1/4 cup ketchup
1/3 cup Hot Chili sauce
2 pound ground chuck (80 / 20 or 75 / 25)
1 medium red onion, small dice
2 tablespoon Sutter Home Chardonnay
1/4 cup chopped fresh oregano and curly parsley
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce
1 tablespoon spicy seasoned salt
1 tablespoon kosher salt
1 tablespoon coarse black pepper
Vegetable oil, for brushing on the grill rack and perforated bacon pan
2 cups Classic BBQ sauce, for brushing of hamburger patties
6 (1/4-inch-thick) slices of Cabot cheddar cheese
12 pre-cooked apple wood smoked bacon, extra thick cut
Extra Virgin Olive Oil, for brushing on the buns
6 Europa Kaiser Deli Rolls or Kaiser Rolls, split
Aluminum foil
6 large Butter or Boston lettuce leaves
12 Claussen Deli Style Pickles – crinkled sandwich slices, drained
6 (1/4-inch-thick) large heirloom tomato slices, red or yellow or beefsteak tomatoes
6 (1/8-inch-thick) large red onion slices



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the honey mustard, combine the mustard, honey and mayo. Mix well and set aside in refrigerator. To make the chili ketchup, combine the ketchup and chili sauce. Mix well and set aside in refrigerator. To make the patties, combine the meat, onion, Chardonnay, herbs, Worcestershire sauce, A-1 Sauce, seasoned salt, kosher salt and black 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 to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and brush the each patty with the bbq sauce, cover, and cook. Turning the patties once and brush with bbq sauce, until done to preference, 5 to 7 minutes on each side for medium. During the final minutes of grilling the patties, add the Cabot cheddar cheese to each patty then close the grill lid for a quicker melt about 1 – 2 minutes. Also arrange the bacon on a nonstick perforated pan lightly coated with vegetable oil and grill to crisp and warm up bacon alongside the patties for 1 to 2 minutes, turning as necessary. When the bacon is warm / crisp, remove from the grill. When the patties are cooked, remove from the grill. Tent the burgers with tin foil to keep warm. Lightly oil the buns halves with extra virgin olive oil. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of honey mustard on bottom side of rolls and chili ketchup spread over the roll tops. On each roll bottom, place a lettuce leaf, 2 crinkled pickle slices like an “X”, a large tomato slice, patty, 2 bacon slices like an “X”, and a red onion slice. Add the roll tops and serve.