Venetian Burger with Sun Dried Tomato Butter

Pairs well with:


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


1 cube softened butter
1 teaspoon refrigerated garlic paste
1 teaspoon refrigerated basil paste
1 tablespoon minced sun dried tomatoes
1 1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon horseradish
1 teaspoon Dijon mustard
3 tablespoons Merlot wine
2 Pounds freshly ground chuck
2 round loves of French bread
olive oil
12 thin sweet onion slices
12 tomato slices
6 leaves of green leaf lettuce



To make the Sun Dried Tomato Butter: Mince the sun dried tomatoes and combine with the butter garlic paste, and basil paste in a small bowl and mash together with a fork until thoroughly mixed. To make the patty flavoring: In a large bowl, combine salt, white pepper, horseradish, mustard, and lemon juice. Stir ingredients with a fork. Add the wine and stir again, mixing thoroughly. Set aside. For the bread: Diagonally cut six slices out of the middle of each loaf. Brush one side of each slice with olive oil. Finish making the patties: Add the ground chuck into the flavoring and form into six oval patties to fit the bread, handling the mixture as little as possible to avoid compacting the meat. To cook: Brush the grill rack with olive oil. Close cover and heat to medium . Place the patties on the rack, cover, and cook, turning once about 5 minutes on each side for medium. During the last few minutes of cooking, place the bread, oiled side down, on the top rack to toast, then turn over to toast the other side. To assemble the burgers: Spread the sun dried tomato butter onto the unoiled side of each slice of bread. Place two onion slices, two tomato slices and one lettuce leaf and a patty onto the buttered side of a slice, top with the other slice buttered side toward the burger.