Vintage Steakhouse Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


½ cup Sutter Home Cabernet Sauvignon
2 pounds fresh ground chuck
1 tablespoon Worcestershire sauce
2 teaspoons salt
1 teaspoon black pepper
Horseradish Spread:
3 tablespoons prepared horseradish (Bubbies brand preferred)
½ cup sour cream
½ teaspoon salt
¼ teaspoon black pepper
Sautéed Spinach Spread:
3 tablespoons butter
1 tablespoon Colavita Extra Virgin Olive Oil
1 medium onion, finely diced
1 large bunch ( 1 lb.) of fresh baby spinach (trimmed, washed and dried), optionally you can use 1 – 10 oz. pkg. frozen cut spinach, defrosted and drained if fresh is not available
3 tablespoons Sutter Home Sauvignon Blanc
1 teaspoon salt
½ teaspoon pepper
a few dashes of pepper sauce, (or pinch of cayenne pepper)
1 medium onion, cut into ¼ inch slices for grilling
6 burger buns, Kaiser roll style, split
2 large ripe beefsteak tomatoes, cut into 1/4 inch slices
Vegetable oil for brushing on grill



Prepare BBQ grill for a medium-hot heat. While BBQ grill is heating, pour a glass of Sutter Home Cabernet Sauvignon wine for yourself and measure out ½ cup (for patty mixture). To make patties, mix in a large bowl the Cabernet Sauvignon, ground chuck, Worcestershire sauce, salt, and pepper. Mix well with hands and form into 6 burger patties. Cover and set aside. To make the Horseradish Spread, mix prepared horseradish, sour cream, salt and pepper in a medium sized bowl. Cover and set aside. To make the Sauteed Spinach, when BBQ grill is ready, place a heat resistant large sauté pan on the grill and melt the butter with the olive oil. Add diced onions and sauté until they are translucent and turning light brown, about 4 minutes. Add spinach, Sauvignon Blanc, salt, pepper, and pepper sauce (or cayenne) and sauté about 4 to 6 minutes – stir while sautéing, until achieving a thick relish consistency. Remove from grill and set aside. Next, brush grill with vegetable oil to prevent patties from sticking, place patties and onion slices on grill and cook 5 minutes. Flip patties and onion slices to the other side and place buns to the outer edge of the grill to toast. Cook patties and onions another 4 – 5 minutes, or until desired doneness (medium rare recommended). Turn buns and remove when toasted. Remove patties and onions and build burgers: On a plate, place bottom of bun and spread a large spoonful of spinach mixture on bun, then place patty on top. Slather top of patty with a large dollop of Horseradish Spread and then put a beefsteak tomato slice on top. Finish with a grilled onion slice and bun top. Enjoy! Makes 6 burgers.