Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


2 lbs ground beef chuck (80%) lean
1 teaspoon salt
¼ teaspoon red pepper flakes
2 heaping tablespoons snipped fresh basil
½ teaspoon fresh minced garlic
3 tablespoons chopped raisins
2 tablespoons (plus ½ cup for – topping)
finely shredded Italian Style mixed cheeses
2 teaspoons sun dried tomato paste
3 tablespoons Sutter Home White Zinfandel Wine
6 Italian or other crusty rolls
¼ cup (plus extra amount for oiling the barbeque grate) extra virgin olive oil
6 leaves Boston Bib lettuce
6 slices of fresh tomato
6 thinly sliced sweet onion
1/3 cup sliced black olives
6 whole basil leaves



Pre-heat a gas grill to medium high, or prepare a medium hot fire in a charcoal grill with cover. In a large bowl, very gently, using a fork, combine the beef, salt, pepper flakes, basil, garlic, raisins and cheese. Mix tomato paste with wine in a small dish, and add to beef mixture. Mix well, while attempting to handle the meat as little as possible. Divide the mixture into six equal portions, and gently form in to six patties. Using your thumb, make a ½ inch deep indentation in the center of each patty (this helps keep burgers flat during grilling). When grill heat is ready, lightly oil the grate. Place the patties on the rack, cover, and cook; turning once until done, approximately three to five minutes one each side (or until internal temperature is 160 degrees Fahrenheit. Remove from direct heat, and set aside on grill. Brush the cut side of the rolls with olive oil, and place cut side down on the rack to lightly toast. To assemble burgers, place the bottom half of rolls on plates, then one leaf of lettuce, slice of tomato, slice of onion, about one rounded tablespoon of shredded cheese, patty, about one tablespoon sliced olives, basil leaf, and the tops of rolls on each burger. Serves 6