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Sweet Onion Cabernet Burgers

Since I live in a house with all men, our burgers must be beef and they must be grilled. We live in the snow belt of the Midwest and our grilling season is extremely short so we try to make the best of it. Since our surrounding area is also known for their wineries, I try to combine the flavors for a unique burger experience!


Fire-proof saucepan
1 T butter
1 T brown sugar
1 large Vidalia onion - thinly sliced
1/2 cup Sutter Cabernet Sauvignon
1 t kosher salt
1 t garlic salt

2 lbs. ground sirloin
1/4 cup Sutter Cabernet Sauvignon
2 T dried onion
1 T garlic salt
1 t kosher salt
2-3 T cooking oil for brushing on grill rack

6 bakery wheat sandwich rolls - split
2 T butter


To make Sweet Onion topping:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

When grill is ready, place fire-proof saucepan on grill, melt butter and brown sugar. Add the sliced onion, wine, kosher salt, and garlic salt. Cook on medium-high until onions are tender and sauce is reduced stirring frequently (approximately 30 minutes). Move to top grill rack until ready to place over burgers.

To make the patties, combine the ground sirloin, wine, dried onion, garlic salt, and kosher salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the buns.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium.

Butter the buns then pace the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, on each bottom bun, place one burger. Top burger with 1/6 of the reduced onion mixture. Serve immediately!


The Cabernet gives both the burger and onion a unique taste which my entire family loves. There is nothing better than a wine-infused burger to finish out the day!