The Drunken Onion Burger

Pairs well with:

Cabernet Sauvignon

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


1 pound ground chuck
1 large sweet white or red onion
half pound blue cheese…(gorgonzola melts best)
1 head of roasted garlic
bottle of Sutter Home Cabernet Sauvignon
clean spinach leaves
Portobello mushroom caps (optional)
homemade or deli burger buns



Marinate thinly sliced onion in 1 cup of Cabernet Sauvignon overnight Form thin chuck burger patties…allow 2 per burger Generously season patties with sea salt and freshly ground black pepper Place marinated onion slices in middle of a patty and sprinkle crumbles of blue cheese over the top…sparingly as to not overpower the flavor of the onions Place another patty on top and seal edges Grill the patties until done or juices are clear to light pink. Some cheese will also happily work its way to the edges, too! Brush buns with olive oil and a smear of toasted garlic and toast over a cooler area of grill until golden Assemble the burger adding clean spinach leaves, tomato, portobello mushroom slices…as desired and serve NOTE: These burgers can be pan fried, too.