Labor Day Favorite – Sunstone Smashburgers

Pairs perfectly with our 2016 Sunstone Estate Syrah


Sommelier notes:

“Oak toast, meat & spice, bacon, pastrami, black pepper, blueberries, cherry, maple and Applewood smoke on the nose.  Ripe red plum, blueberry fruited on the palate married with oak toast, bacon fat, and silk.  You can’t mistake this as Syrah, and the reason why this variety is so intriguing.”


Sunstone Smashburgers with Cheddar and Grilled Onions

Serves 4


16 thin bread and butter pickles

4 brioche buns, toasted and buttered

1 ¼ lbs. ground beef chuck, (at least 20% fat)

Salt and freshly ground black pepper

2 small onions, sliced paper thin

4 slices sharp cheddar cheese

*Simple Garlic Aioli


*Simple Garlic Aioli Recipe

½ cup mayonnaise

1 tablespoon fresh lemon juice

¼ teaspoon kosher salt and fresh ground pepper

2 garlic cloves, finely minced or pressed



Heat a cast-iron griddle until very hot.

Loosely form the ground beef into 4 balls, without over-working the meat.  Place the giant meatballs on the hot griddle and cook for about 30 seconds, then using a firm metal spatula, flatten each ball into a round patty.  Season liberally with salt and pepper and cook for another 2 minutes, or until it’s well-seared.

Top each burger with a good handful of sliced onions.  Using the spatula, carefully flip each burger so the onions are on the bottom.

Top with the cheese and cook for 2 more minutes.  Cover the burgers with a lid to help melt the cheese until it’s gooey.

Spread a bit of the garlic aioli onto the buns, top with the pickles and then transfer the burgers onto the buns and serve.

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