Zesty Prime Rib Burgers

Pairs well with:

Cabernet Sauvignon

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


Makes 6 burgers Ingredients:
1 14oz can low sodium beef broth
1/3 cup Sutter Home Cabernet
4 garlic cloves, minced
2 tbs. steak seasoning
2 lbs ground sirloin
Freshly ground coarse black pepper
12 slices smoky provolone cheese
½ medium red onion, thinly sliced
*Horseradish mayo, (see below)
6 Pumpernickel buns, or bread slices
*Horseradish Mayo Ingredients:
¼ cup of mayonnaise
¼ cup sour cream
1 tbs. prepared horseradish
Salt and pepper to taste



1. Pour broth, wine, garlic, and steak seasoning into a shallow dish. Add ground sirloin and let marinate for about 20 minutes. While meat is marinating, make *horseradish mayo, see below. 2. Remove meat from marinade, divide into six equal parts, and shape into patties. Generously season outside of burgers with coarse black pepper. Place burgers on grill over medium high heat. Put marinade on opposite side of grill and allow to heat through. Using a turkey baster, apply marinade to burgers as they cook. Alternate flipping burgers, basting, and seasoning with black pepper for about 12 minutes for medium well, or until burgers are cooked to the temperature you like. They should have a nice crispy outside as well. Melt 2 slices of provolone cheese over each burger before taking them off the grill, also heat buns on the grill at this time. 3. When cheese is melted and buns are hot, remove the burgers and transfer them to the bottom halves of the buns. Spread horseradish mayo on top half of bun, place sliced onions on top of burger, then set bun tops in place. Horseradish Mayo: Mix mayo, sour cream, horseradish, salt and pepper in a small bowl. Refrigerate until ready to use.