Three-Mustard Burgers with Smoky Greens

Pairs well with:


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


Smoky Greens:
1 pound kale, tough stems and center ribs cut off and discarded
1 (6-oz.) package baby spinach
1 cup Sutter Home Merlot
3 tablespoons liquid smoke
2 large garlic cloves, peeled and diced
2 teaspoons tumeric
6 tablespoons chopped chives
2 tablespoons yellow mustard
2 tablespoons Grey Poupon mustard
1 pound ground chuck
1 pound ground sirloin
3 tablespoons kosher salt
½ tablespoon freshly ground pepper
Vegetable oil, for brushing the grill rack
6 tablespoons unsalted butter, softened
 6 whole wheat rolls, split
6 tablespoons honey mustard



Preheat a gas grill to medium-high. To make the greens, tear kale leaves into one-inch pieces. Combine the kale, spinach, wine and liquid smoke in a large non-stick, fire-proof pot. Place on grill rack and cook about 8 minutes, stirring constantly, until spinach is wilted. Drain remaining liquid, cover and set aside. To make the patties, combine the garlic, tumeric, chives, yellow mustard, and Grey Poupon mustard in a large bowl; add ground chuck and sirloin. 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. Sprinkle salt and pepper evenly on both sides of patties. Brush the grill rack with vegetable oil. Place the patties on the rack and grill, covered, 1 ½ minutes on each side to sear. Reduce heat to medium. Cover and grill 5-7 minutes on each side for medium. During the last few minutes of cooking, spread butter on cut sides of rolls; place on outer edges of grill rack cut side down, to toast slightly. To assemble the burgers, on each roll bottom, place an equal portion of the greens, a patty and a tablespoon of honey mustard. Add the roll tops and serve. Makes 6 burgers