The Jukka Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 package (8 oz) cream cheese softened
1/2 cup Lingonberry Jam or other tart/sweet jam
6-8 oz Salty Ham thinly sliced like Kentucky, Virginia or Prosciutto Divided into 6 portions
1 large Vidalia or if out of season Spanish Onion sliced ¼â€Â or so.
1-1/2 pounds ground Chuck
4 tablespoons Sutter Home Cabernet Sauvignon
1 teaspoon salt
½ teaspoon ground black pepper
1 whole blanched Almond
Vegetable oil, for brushing on the grill rack
6 Pumpernickel sandwich rolls split (Pumpernickel bread can be used if necessary)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place the cream cheese into a small bowl and just beat it up with a spoon to soften it to a spreadable consistency. Set aside. To make the patties, combine the Ground Chuck, Cabernet Sauvignon, 1 whole almond, 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 to fit the rolls. Make sure the almond is hidden in a Patty. 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 the rolls, cut side down, on the outer edges of the rack to toast lightly. Place a piece of foil on the grill and add the ham portions just to warm through. To assemble the burgers, on each roll bottom, place a portion of the ham and then a patty. Place a slice of onion on top of the patty. Divide the cream cheese and spread on the top bun. Add a generous spoonful of the jam on top of the onion. Add the roll tops and serve. Makes 6 burgers