White Poupon Dijon

Pairs well with:

White Zinfandel

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


3 pieces of white bread
6 Tbls. Sutter Homes White Zinfandel
1lb ground chuck
1lb ground sirloin
3 Tbls. Sutter Homes White Zinfandel
1 Tbls. course sea salt
1 tsp. fresh ground pepper
3 Tbls. Grey Poupon Dijon
1 red onion
12 toothpicks
6 tsp. Grey Poupon Dijon
Vegetable Oil, for grill rack
Colavita Olive Oil
6 cheese topped soft buns from local bakery sliced
1 package Borsin Cheese



Preheat a gas grill to medium-high. Cut the crusts from the cheap white bread and discard the crusts. Place the crust free white bread into a ramekin. Add 6 Tbls. of the White Zinfandel and combined until a creamy paste is formed. Set aside. To make the patties, combine the chuck, sirloin, 3 Tbls. of White Zinfandel, salt, ground pepper, 3 Tbls. Grey Poupon, and paste mixture in a large bowl. Handling the meat as little as possible to avoid compaction, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Place the patties in a refrigerator or cooler to keep cool before grilling. Cut the onion into round slices making 6 rounds. Place 2 toothpicks lengthwise into each of the onion rounds to keep them together for grilling. Discard remaining onion. Remove cooled patties. Spread 1 tps. Grey Poupon onto each patty. When the grill is ready, brush the grill rack with vegetable oil. Place the patties Dijon side up on the rack, cover, and cook, turning once. Five to seven minutes on each side for medium. Do not press on patties during cooking. When the patties are cooked, remove from the grill, stack them to keep warm, and cover with aluminum foil. Place the onion rounds on the grill. Turn once when grill marks are present on the bottom. Remove from the grill when done 1 to 2 minutes on each side. Stack the grilled onions to keep them warm and cover with aluminum foil. Spread Colavita Olive Oil on the cut side of each cheese bun with a brush. Place the cheese buns, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the Borsin cheese on the cut sides of the top bun. On each bun bottom, place a patty and a grilled onion. Add the bun tops and serve.