The R.O.C.K. Burger (Red Onion Confit with a Kick) Too

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

I live in Round Rock, TX- aka The Rock- and wanted a local spin.A friend gave me the idea of doing a red onion confit burger so I came up with the acronym Red Onion Confit with a Kick to make it the R.O.C.K Burger.


24 slices of Pancetta (#1 setting on deli slicer)

Red Onion Confit:
2 Tablespoons Unsalted Butter
3 Large Red Onions, sliced into strips
4 Garlic Cloves, chopped
2 Tablespoons Sutter Home Merlot
2 Tablespoons Balsamic Vinegar
2 Tablespoons Light Brown Sugar
2 teaspoons Fresh Ground Pepper

Spicy Mayo:
1/2 Cup Mayonnaise
2 teaspoons Sriracha Hot Chili Sauce
1 teaspoon Smoked Paprika
1 teaspoon Crushed Red Pepper

Cambizola Spread:
12 oz Cambizola Cheese
4 each Green Onions

3 lbs Ground Chuck 80/20 blend
1 Tablespoon Kosher Salt
1 Tablespoon Fresh Ground Pepper
2 Tablespoons Sutter Home Merlot

1 can Vegetable Oil Pan Spray, for grill and buns
6 Large Onion Rolls (from Bakery if possible), split
1 Head of Butter Lettuce


To cook the Pancetta, place as many slices that will fit in a large non-stick skillet on the grill over medium heat until golden brown, about 2 minutes per side. Place on a paper towel when done. Repeat until all slices are cooked. Set aside. Leave the rendered fat in the skillet for the Red Onion Confit.

To make the Red Onion Confit, add Butter to the rendered fat in the same skillet used to cook the Pancetta and melt over Medium heat. Once the Butter is melted, add the Red Onion strips and cook over Medium to Medium-low heat until tender and translucent, about 15 minutes, stirring occasionally. Add the Garlic and cook for another minute. Add Sutter Home Merlot, Balsamic Vinegar, Light Brown Sugar, & Fresh Ground Pepper. Continue cooking over Medium to Medium-low heat until caramelized, about 12-15 minutes. Remove from heat and set aside.

To make the spice mayo, combine the Mayo, Sriracha Hot Chili Sauce, Smoked Paprika & Crushed Red Pepper. Whisk by hand until well blended. Cover and refrigerate.

To make the Cambizola Spread, combine the Cambizola Cheese and Green Onions in a food processor and pulse until well incorporated. Cover & refrigerate.

To make the Patties, place the Ground Chuck in a bowl. Add Kosher Salt, Fresh Ground Pepper & Sutter Home Merlot and mix well with a wooden spoon. Form into 6 patties and place on a sheet pan. Cover & refrigerate.

To cook the Burgers, preheat grill to medium heat. Carefully spray the grates with Vegetable Oil Pan Spray. Grill the patties over medium heat for 5 minutes, then flip. After patties have cooked for another 4 minutes, evenly spread the Cambizola Spread on each patty with a spoon. Cook for another 1-2 minutes until the Cambizola Spread is melted. While the cheese spread is melting, spray Vegetable Oil Pan Spray on cut side of each Onion Bun. Place cut side down on the grill for about 1 minute. Remove Patties and Buns from grill and allow to rest 3-5 minutes.

To Assemble:
Spread the spicy mayo on toasted side of top and bottom buns. On the bottom bun, place a patty with cheese side up, then the red onion confit, 4 slices of pancetta, 2 leaves of butter lettuce, and then the top bun. For maximum flavor, cut in half and bite right in the middle. Enjoy with a glass of Sutter Home Merlot!