Wine and Cheese Burger

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


1 lb of 4% fat ground beef (or lowest fat possible)
0.5 lbs of ground turkey
¼ cup of black and green olives (mixed and chopped)
2 Tablespoons olive oil
½ teaspoon ground pepper
2 Tablespoons catsup
2 Tablespoons of Dijon mustard
¼ cup of good dry white wine, reduced. (chardonnay works well) 
Oil to spray grill
Whole wheat or multi grain burger buns
Brie cheese (without the skin) @ room temperature
Shredded lettuce



Mix first ground hamburger, ground turkey, chopped olives, olive oil, catsup, and mustard in large bowl. Prepare into 6 patties about ¼ inch wider than hamburger bun. (Do not make too thick) Press thumb into center so that the center of the burger has a slight indentation. Reduce wine. Place wine in a saucepan and simmer for about 10-15 minutes until reduced. Allow to cool. Take out to grill with you. If you have brie cheese that still has the skin on it slice open and remove the soft interior. You can use the brie with the skin on it; it will just impart a bitter flavor. Spray electric or gas grill with oil. Heat grill to 400 degrees. Place indented side of burger upright on grill. Cook burgers about 6 minutes on each side or until desired doneness. Internal temperature for a well done burger should be 160 degrees or greater. After turning to the last time brush the tops with the reduced wine and spread with cheese. Allow to cook until cheese has melted. Remove from grill and place on a clean plate. Let burgers cool on plate while assembling buns. Assemble buns with desired condiments. Place mayo on both sides of buns; add shredded lettuce, pepperoncini and tomato. Enjoy with a glass of left over wine.