The French Kiss 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.


Merlot Burger Ingredients
2 tbsp salted butter
2 medium yellow onions, finely diced
2/3 cup Sutter Home Merlot
1/3 cup beef stock
2 tsp fresh thyme, chopped
1 bay leaf
1 tsp salt
2 lbs ground chuck
1/2 lb gruyere cheese, sliced
6 croissants
1/4 lb arugula
Creamy Sun-Dried Tomato-Infused Onions Ingredients
2 tbsp salted butter
3 large yellow onions, sliced
8.5 oz container sundried tomatoes in oil
1/2 cup water
1/2 cup heavy cream
1 tsp salt
6 turns of fresh cracked black pepper



Preheat grill to medium. To begin preparing the burgers, place a medium fire-resistant sauce pan over medium heat. Melt butter in sauce pan. Add diced onions and saute until they start to caramelize, about 10 minutes. Add Merlot and beef stock, and bring to a simmer. Add the thyme, bay leaf, and salt. Allow to reduce by half and remove from heat to cool. Place ground chuck in a large bowl. Once wine/stock mixture has cooled to room temperature, discard bay leaf and add mixture to ground chuck. Fold wine/stock mixture into ground chuck and form into 6 patties. Set aside.

To prepare creamy sun-dried tomato onions, place a large, fire-resistant frying pan over medium heat. Add butter and onions and allow to cook, stirring frequently, until onions are golden brown, about 10-15 minutes. While onions are cooking, puree half of the container of sun-dried tomatoes (oil included) in a mini food processor with water until creamy with no lumps of tomato remaining. Set tomato mixture aside. Once onions are golden brown, add salt and pepper. Pour in cream and add 4 tbsp of sun-dried tomato puree. Simmer until thick and creamy, about 4 minutes. Keep warm until burgers are ready.

To cook burgers, turn grill to medium-high heat. Brush grill with canola oil. Place burgers on grill and cook for 4-6 minutes per side for medium doneness. With 2 minutes remaining in grilling, place gruyere slices on burger. Cut croissants in half and toast, face down, on edge of grill until lightly toasted.

To assemble burger, remove stems from arugula and put two layers of leaves on top of bottom half of croissant. Place burger on top of arugula and top with creamy onions. Cover with top half of croissant.