Wine Don’t Whine Burger

Italian inspired, bold flavors with sweet, savory, smoky, and spicy elements with hints of wine throughout the burger ingredients make it the perfect pairing with a full glass.

Serves: 6 Regular-Sized Burgers

INGREDIENTS:

Burger:

• 1 pound smoked bacon, pan-cooked, finely chopped
• 1 pound hot Italian sausage
• 2 pounds ground angus sirloin beef
• 2 tablespoons Sutter Home Pinot Noir
• 1 dash each fresh ground black pepper and salt
• 6 slices smoked provolone cheese
• 6 slices pepper jack cheese
• 2-3 cups mesclun blend salad greens
• 3 large fresh basil leaves, torn into small pieces

Buns:

• 6 fresh ciabatta buns
• 1 stick unsalted butter, softened
• 1 clove garlic, pressed
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried thyme
• 1 cup prepared mayonnaise
• 2 tablespoons small sun-dried tomatoes in olive oil, diced
• 1 (2 ¼ ounce) can black olives, sliced
• 1 tablespoon Sutter Home Pinot Noir

Pepper Relish:

• 1 pint multi-colored grape tomatoes, diced
• 1 whole roasted red pepper, small dice
• ½ medium red onion, small dice
• ¼ cup pepperoncinis, small dice
• ½ teaspoon dried oregano
• 1 tablespoon olive oil
• 1 tablespoon Sutter Home Pinot Noir
• 1 teaspoon balsamic vinegar
• 1 dash fresh ground black pepper
• 1 dash salt

INSTRUCTIONS:

Burger:

1. Partially cook bacon in pan on stove, until cooked through, but still limp, then remove bacon and chop into small pieces
2. Mix bacon and all remaining ingredients by hand until well combined, and form into six total half-pound pound patties – then set aside
3. Combine mesclun blend salad greens (tear a little if pieces are too big) and tear large basil leaves into salad mix and combine thoroughly – then set aside
4. Over medium-high heat skillet or grill, cook burger patties on one side for about 4 to 5 minutes, then flip burgers, cook on other side for about 2 more minutes (cooking times depend on desired doneness)
5. Add one slice of each type of cheese and cook until melted

Buns:

6. Heat pan on stove on medium heat and mix butter, garlic, parsley, marjoram, and thyme together in small bowl
7. Spread the insides of each bun with the garlic mixture and toast in skillet, cut side down, until lightly to medium golden brown toasted – then set aside
8. Add sun-dried tomatoes (with about 1 tablespoon of the olive oil they are packed in), sliced olives and wine in food processor, pulse until coarsely chopped, then add the mayo and process until smooth – then set aside

Pepper Relish:

9. In small bowl, combine diced tomatoes, diced roasted red pepper, diced red onion, diced pepperoncinis, oregano, olive oil, wine, vinegar, and seasonings and mix well to combine

– then set aside

Assemble:

10. Put bottom of bun on a serving plate, add enough of the pepper relish mixture to fully cover bun, add the meat patty with cheese, then top with mesclun lettuce mixture
11. Garnish top of lettuce with a little more pepper relish for visual appeal, place a dollop of tapenade aioli on the cut side of the top bun, and place top bun cut side up next to bottom burger on the plate
12. Serve with glass of Sutter Home Pinot Noir and enjoy!