We believe that burgers taste way better with Sutter Home. Turns out, so do many of you. So build it big, build it small, build bold sliders, or build it tall. We can’t wait to see what kind of original burger recipes and Sutter Home wine pairings you’ll dream up. But in the meantime, check out these tried and true recipe pairings to ignite your creativity!
Goat Cheese & Basil Stuffed Burger With Blackberry
Cabernet BBQ Sauce & Crispy Onion Strings
Wine Pairing: Sutter Home Fruit Infusions Wild Berry

This burger is a family favorite! The stuffed goat cheese burger is smothered with an original Blackberry-Cabernet BBQ sauce and topped with crunchy crispy onion strings. This juicy burger is bursting with crave-worthy flavors. Every bite is sweet and sour, creamy and crunchy! Serve with Sutter Home Fruit Infusions Wild Berry!
Serves: 6 Regular-Sized Burgers
INGREDIENTS:
Blackberry Cabernet BBQ Sauce:
● ½ Onion, finely chopped
● 1 Tablespoon vegetable oil
● 3 Cloves garlic, chopped
● ½ Jalapeño, seeded and chopped
● 1 Pinch salt, or to taste
● 1 Pinch pepper, or to taste
● 1 Cup blackberries (fresh or frozen)
● ½ Cup Cabernet Sauvignon
● ⅓ Cup apple cider vinegar
● 1 ⅜ Tablespoons white sugar
● ¼ Cup ketchup
● 2 Tablespoons Worcestershire sauce
● 1 Tablespoon honey
Burger:
● 3 Pounds ground beef (80/20)
● 1 Jalapeño, seeded and finely chopped
● 3 Cloves garlic, finely chopped
● ½ Teaspoon ground black pepper
● 1 Teaspoon salt
● 6 Whole grain Brioche buns, buttered and toasted
Goat Cheese Mixture:
● 12 Ounces crumbled goat cheese
● 2 Tablespoons basil, chopped
Crispy Onion Strings:
● 1 Large onion (or two small), thinly sliced
● 1 Cup self-rising flour
● Oil for frying (enough to create a 1” deep layer on the bottom of your pan)
How to:
For the BBQ Sauce, sauté the chopped onion in oil until softened, about 4 to 5 minutes. Add jalapeño, garlic, blackberries and Cabernet Sauvignon and cook until the berries have softened, about 3 to 4 minutes. Add vinegar, sugar, ketchup, Worcestershire and honey and bring to a boil, then reduce heat and simmer for 10 minutes or until thickened. Use a blender or an immersion blender and blend until smooth. Force the sauce through a strainer to separate the seeds and set strained sauce aside.
For the burger, combine all patty ingredients by hand in a large bowl until fully incorporated and form into 6 portions. Take each portion, divide it in half, and shape each half into a very thin burger patty. For the cheese mixture, mix goat cheese and chopped basil together in a bowl. To form the burgers, take two tablespoons of the goat cheese mixture and place between two thin burger patties, sealing the edges. Grill the stuffed burgers on a grill or a cast iron grill pan until the internal temp of the patties is 140 Fahrenheit or 160 for well-done burgers. Butter the buns and toast them slightly on the grill.
To make the onion strings, first heat oil for frying to 375 degrees Fahrenheit. Toss self-rising flour and thinly sliced onion in a plastic bag and shake to coat onion completely, then fry in batches for 2 to 3 minutes until golden brown and crispy.
To build the burger, place the cooked burger on top of the toasted buttered whole grain brioche bun on the bottom, add Blackberry Cabernet BBQ sauce, then pile the crispy onion strings, finish with the top bun and serve with a glass of Sutter Homes Fruit Infusions Wild Berry.
Via Napoli Burger
Wine Pairing: Sutter Home Red Blend

Created during a dream trip to Italy, this burger highlights the best that Naples has to offer with
sun-ripened red tomatoes bursting with flavor, huge bright lemons, fresh arugula and
gorgeous Italian meats. Please enjoy a taste of the Mediterranean in this Napoli Burger perfectly paired with Sutter Home Red Blend!
INGREDIENTS:
Burger:
● 1 Pound ground pork
●1 Pound ground Italian sausage
● ⅓ Cup sweet onion, grated
● ½ Cup oil and herb packed sun-dried tomatoes, drained and chopped (reserve 3
tablespoons oil for rolls)
● ½ Teaspoon crushed red pepper
● 1 Teaspoon salt
● 6 (1-Ounce) slices Provolone cheese
● 6 Kaiser rolls (split)
● 3 Cups arugula leaves
● 18 Slices roma tomatoes
● Vegetable oil to wipe on grill rack (about ¼ cup)
Prosciutto:
● 1 Tablespoon olive oil
● 12 Slices prosciutto, thinly sliced
Lemon Basil Parmesan Aioli:
● ½ Cup mayonnaise
● ⅓ Cup Parmesan, freshly grated
● 2 Tablespoons fresh basil, chopped
● 2 Teaspoons lemon zest, freshly grated
● ½ Teaspoon crushed red pepper
HOW TO:
Heat a gas grill to medium-high heat In a small mixing bowl stir together mayonnaise, Parmesan, basil, lemon zest and crushed red pepper, cover and refrigerate. Place 1 teaspoon olive oil in a large non-stick skillet and place on grill rack or side burner over medium-high heat. Add 4 slices prosciutto and cook until crispy, turning as necessary, then remove to paper towels to drain. Repeat steps with remaining olive oil and prosciutto.
In a large mixing bowl, place pork, sausage, onion, sun dried tomatoes, crushed red pepper and salt. Mix together gently but thoroughly and form the mixture into 6 patties. Wipe the grill rack with vegetable oil, then place the patties on the rack and cook them for 4 minutes, covered. Turn and cook for an additional 4 minutes or until done. During the last few minutes of cooking, place a slice of provolone on each patty. Brush each side of rolls with reserved oil from tomatoes and place on grill rack to toast while the burgers finish cooking.
To assemble the burgers, top each roll bottom with a portion of aioli, a portion of arugula, 3 slices of tomato, a cheese covered patty, a portion of prosciutto crisps and roll tops. Serve with a glass of Sutter Home Red Blend and enjoy! Ciao!
A Zinful Beef Burger
Wine Pairing: Sutter Home White Zinfandel

Who doesn’t love a little rosé wine? Well Sutter Home’s White Zinfandel is a sweet and refreshing version that can be enjoyed on a warm summer night, on the backyard patio with this mouth-watering grilled burger.
Burger:
● 2 Pounds ground beef (80/20)
● 1 Cup crimini mushrooms, minced
● 1 Medium bulb garlic
● ¼ Cup shallots, minced
● 2 Tablespoons Worcestershire sauce
● ½ Teaspoon sea salt
● ¼ Teaspoon pepper
● 6 Slices Gouda cheese
● 6 Brioche buns
● ¼ Cup olive oil
● 2 Tomatoes
● 1 Head of lettuce
Aioli:
● 2 Cups mayonnaise
● ½ Teaspoon garlic, minced
● ¼ Cup chili sauce
● 1 Teaspoon sriracha
● 3 Tablespoons sweet pickle relish
● ½ Teaspoon salt
● ¼ Teaspoon pepper
HOW TO:
Preheat grill to 400 degrees Fahrenheit. Peel and discard most of the papery outer layers from the garlic bulb, then cut about ½-inch from the top of the cloves. Drizzle cloves with olive oil, wrap them in foil, place on a pie plate and “bake” in an enclosed grill for about 30 to 40 minutes until the cloves are lightly browned and soft – then allow the garlic to cool enough to handle without getting burned. Squeeze the roasted garlic out of their skins to be added to the raw beef burger meat.
Make the aioli by combining mayonnaise, minced garlic, chili sauce, sriracha, sweet pickle relish, salt and pepper.
Prepare the burgers by combining the burger ingredients, including the roasted garlic (don’t over mix). Divide into 6 patties about ¾-inches thick and add a depression in the center with your thumb. Grill the patties, covered, over medium direct heat for about 5 minutes per side until the internal burger temperature reaches 160 degrees Fahrenheit and juices are clear. Add Gouda cheese slices to burgers for about 30 seconds, until the cheese is warm. Remove patties from grill and let burgers rest while toasting the buns.
Split brioche buns open and brush each side with olive oil, place on medium-high and toast until lightly brown. Assemble burgers with Gouda, aioli, tomato, lettuce and bread and butter pickles. Enjoy with wine!
For more pairing inspiration, check out: https://www.sutterhome.com/build-a-better-burger/