Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

I wanted to make a “sinful” burger or shall I say a “Zinful” burger with the precious Black Truffles and play on the Zinfandel Wine as part of this outrageous high-end burger.The Burger is liquid gold or could it be a platinum version ? It has a earthy nutty taste that must be savored real slow with each bit. When you eat this burger you might want to eat it alone so you don’t have to share it or give up a golden bite to your friends. Just tell your friends who want a taste….it’s going to cost them dearly……enjoy this priceless burger……….lol.



Garlic Truffle Mayonnaise:

1 1/4 cups Mayonnaise

1/4 cup heavy cream

2 Tablespoons sour cream

3 Tablespoons Truffle oil

2 garlic clove, minced

1/4 teaspoon Kosher salt

1/4 teaspoon freshly ground pepper

Caramelized Onions:

2 Tablespoons Colavita Extra Virgin Olive oil

1 large Vidalia Onion, thinly sliced

1/4 teaspoon Kosher salt

1/4 teaspoon fresh ground black pepper

1/4 cup Sutter Home Zinfandel

1 Tablespoon honey

6 slices pancetta


3 Tablespoons Dijon mustard

1/4 cup Sutter Home Zinfandel

1 Tablespoon Worcestershire sauce

2 1/4 pounds ground beef, 80/20

11/2 teaspoon fresh thyme, removed from stems, coarsely chopped

1 garlic clove, chopped

2 teaspoon Kosher salt

1 teaspoon fresh ground pepper

Colavita Extra Virgin Olive oil, for cooking the pancetta, for brushing the grill rack and buns.

6 slices of Manchego Cheese, each 1/4 inch thick (curado variety)

6 Brioche buns, split

Black Truffles, sliced thinly (shaved)

6 pieces Green Leaf lettuce



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Place a large iron skillet on the rack.

To make the Garlic Truffle Mayonnaise, in a medium bowl, whisk together the mayonnaise, heavy cream, sour cream, truffle oil, garlic, salt and ground pepper until smooth. Set aside in a refrigerator.

To cook the pancetta, Place some olive oil and the pancetta in the preheated iron skillet. Cook the pancetta until crisp about 5 to 7 minutes a side. Remove the pancetta and drain on a paper towels. Cover the pancetta with aluminum foil and keep warm. Remove the skillet from the grill.

To prepare the caramelized onions, heat the oil in a fireproof skillet on the grill over medium-high heat. Reduce the heat to medium-low and add the onions, salt and pepper, stir occasionally and cook for 10 to 15 minutes. Add the Zinfandel and honey and cook about 30 minutes or until the onions are caramelized, stirring frequently. Remove and set aside.

To prepare the patties, In a large bowl, whisk together the Dijon mustard, Zinfandel and Worcestershire sauce. Next, gently combine the beef, thyme, garlic, kosher salt, and pepper into the same bowl with the mustard-wine mixture. Handling the meat as little as possible to avoid compacting it. Gently mix together using a large spoon. Form into 6 patties and refrigerate until ready to grill.

Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5

minutes. Turn the patties, cover and continue cooking for another 5 minutes. During the last 2 to 3 minutes of grilling the patties, add a slice of Manchego cheese on top of each patty. During the same time, brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack and toast lightly to golden brown.

To assemble the burger, slather the top and bottom toasted side of the buns with some of the Garlic Truffle Mayonnaise. Place one leaf of Green Lettuce on each bottom bun and add the patty. On top of each patty place the pancetta, a large dollop of the Caramelized onions, and a couple of slices of black truffles in that order. Add the toasted bun top with wooden skewers and serve immediately.

Makes 6 burgers.