Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1-750 ml bottle Sutter Home Pinot Noir Wine
3 tablespoons sugar
4 tablespoons butter
7 tablespoons butter
2 tablespoons Colavita Extra Virgin Olive Oil
2 large sweet onions, thinly sliced
1 tablespoon sugar
1 pound cremini mushrooms, sliced
1 teaspoon sea salt
1 teaspoon black pepper, coarsely ground
½ cup balsamic vinegar
PATTIES 2 ½ pounds ground chuck
1 tablespoon Kansas City Grill Steak Seasoning
1 teaspoon sea salt
¼ cup Worcestershire sauce
¼ cup Sutter Home Pinot Noir Wine
1 egg white, slightly beaten
6 slices muenster cheese (use #4 setting at deli counter)
6 tablespoons Colavita Extra Virgin Olive Oil
6 sesame seed hamburger buns
6 tablespoons butter, melted
6 tablespoons mayonnaise



• To make the Pinot Noir Reduction Sauce, place a 10” non-stick skillet on the rack over medium heat. If the handle of the skillet is not oven proof, cover it with heavy duty aluminum foil. Pour in the whole bottle of wine and stir in 3 tablespoons sugar until well dissolved. Let the wine simmer until reduced to approximately ½ cup. Do not stir while the wine is reducing. When the wine is reduced, add 4 tablespoons butter and stir until it is incorporated. Pour the sauce into a one cup glass measuring cup, cover with plastic wrap, press the wrap lightly against the surface of the sauce (this will prevent a skin from forming on the top), and set aside. Keep at room temperature until ready to use. • To make the carmelized onion mushrooms, place a10” cast iron skillet on the rack over medium heat. Add 2 tablespoons butter and 1 tablespoon olive oil. When butter has melted, add onions, ½ teaspoon salt and ½ teaspoon pepper, stir, and cook about 10 minutes, stirring occasionally, until onions are soft and translucent. Stir in 1 tablespoon sugar and cook another 15 minutes, stirring often, until onions are carmelized. Remove onions from the skillet and set them aside. Return the skillet to the rack over medium heat and add 3 tablespoons butter and 1 tablespoon olive oil. When the butter has melted, add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Cook about 5-10 minutes, stirring often. When mushrooms release their juices, add the reserved carmelized onions, stir well, and cook another 2 minutes. Add the balsamic vinegar, stir and cook 2 minutes. Add 2 tablespoons butter, stir and cook 1 more minute. Remove skillet from rack and set aside. • To prepare the patties, place the beef in a large bowl, sprinkle with the steak seasoning and salt, pour the egg white, Worcestershire sauce and wine on top. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form into patties to fit the buns. Cut each of the cheese slices into a 2 ¾ inch round, using a biscuit or cookie cutter. Place a cheese slice on 6 of the patties. Top the cheese covered patties with the remaining 6 patties. Press them together lightly but make sure the edges are sealed so the cheese doesn’t leak out during cooking. Brush the tops of the formed patties with a light coating of olive oil. • When the grill is ready, place the patties on the rack, oiled side down, brush the exposed side with a light coating of olive oil, close the cover, and cook, turning once, until done to preference, 5-7 minutes for each side. • Reheat the carmelized onion mushrooms by placing the skillet with the mixture back on the rack over medium heat when you place the patties on the grill. Stir when you turn the patties and again when you remove the patties from the grill. Remove skillet from the rack and set aside. • During the last few minutes of cooking, brush the cut side of the buns, both tops and bottoms, with melted butter, place cut side down on the outer edges of the rack, or over low heat if available, and toast lightly. • To assemble the burgers, spread the cut side of the buns, both tops and bottoms, with ½ tablespoon mayonnaise each, place a patty on the cut side of the bottom bun, top each patty with a generous portion of the carmelized onion mushroom mixture, remove the plastic wrap from the wine reduction sauce, stir and drizzle an equal portion of the sauce over the mixture, top with the burger tops, mayonnaise side down. Serve and enjoy.