Gruyere Burger and a Bordeaux for #winePW

Gruyere Burger and a Bordeaux for Wine Pairing Weekend.This month’s Wine Pairing Weekend event is nestled between two big patriotic celebrations–our American 4th of July, and France’s Bastille Day on July 14. When Michelle from the Rockin Red Blog suggested that we choose some combination of American and French food and wine pairings, I knew the direction I would take right away.

Making a simple meal a little more special by serving it with a nice wine can be fun. For instance, serve a good bottle of Italian wine with a pizza. Earlier this spring, we enjoyed a burger and a Bordeaux together, a nice application of the simple food/great wine concept. I thought that would be perfect to repeat in some fashion for this July #winePW.

What 4th of July food could be more American than grilled burgers, right? If you eat red meat at all, your are likely to find a grilled burger on your plate at some point during the Fourth of July celebrations.

I did get a little French involved with my American burger. I decided to top the burger this time with Gruyere cheese, which was  a nice touch. I was able to get my Gruyere cheese sliced in a typical burger cheese shape, but if you just have a block of Gruyere, you could cut a few thin slices to top each burger here.

The grilled onions and peppers make a nice additional topping for the burger, and we did pass some good old fashioned American ketchup at the table. We also had some store-bought sweet potato chips on the side. I didn’t have time to make a side other than a salad, but these were tasty and look nice in the pics!

Gruyere Burger recipe from Cooking Chat.Good quality beef is important for a good burger. I like the meat standards at Whole Foods, and have always been pleased with their ground beef. I typically go for the grass fed, which has health and taste benefits. We were please with the way our burgers grilled up and tasted along with the Gruyere cheese and onions. But of course, it was the wine that took the meal to another level…

2012 Yon Saint-Martin Saint-Emilion is a good value Bordeaux.Wine pairing: I chose to pair our burger with the 2012 Yon Saint-Martin Saint-Émilion. At $26 per bottle, this is reasonably priced for a Bordeaux. I figured I wouldn’t want to go to much higher for a wine to pair with a humble burger. Saint-Martin is a Grand Cru chateau in the Saint-Émilion classification.

I seem to have committed a #winePW faux pas and misplaced my tasting notes. I do recall enjoying the wine and assessing the pairing as being very good. As is typical for this Right Bank Bordeaux, Merlot is the leading actor in this Bordeaux blend along with some Cab Franc, and it showed good fruit and a nice finish. Definitely had the structure and heft to stand up to the burger, but didn’t overpower it.  A pairing to celebrate!

5.0 from 1 reviews
Gruyere Burger
Prep time
Cook time
Total time
Grilled burger topped with Gruyere cheese and grilled onions and peppers.
Recipe type: Main
Cuisine: American
Serves: 2 servings
  • 10 ozs ground beef
  • 2 slices gruyere cheese
  • 2 burger buns
  • 1 large onion, sliced
  • ½ bell pepper, sliced
  • 1 tbsp olive oil
  • salt and pepper to taste
  • ketchup to pass at the table
  1. Preheat a grill to medium high.
  2. Toss the onions and peppers with the olive oil and salt and pepper to taste.
  3. Place the onions and peppers in a grill pan or other implement to keep them from falling through the grill. Place on the grill.
  4. Stir the onions occasionally, and grill for 10 to 12 minutes, until they are browned and softened. Remove from grill and set the onion mixture aside in a bowl.
  5. When the onions are on the grill, shape the burgers into two patties. Add a bit of salt to taste.
  6. Place the burgers on the grill. Grill covered for about 6 minutes, then turn the burgers to the other side. Grill for about 6 more minutes. When the burger is just about cooked, add the cheese and grill covered for another minute or so until the cheese has begun to melt.
  7. Remove the burgers from the grill. Serve the burger on a bun topped with a portion of the grilled onions. Pass the ketchup at the table and enjoy with a bold red wine.

Be sure to check out these great pairings from my fellow #winePW bloggers!

Please join us this morning (Saturday, July 11) at 11 am ET/10 am CT on Twitter for a fun and lively discussion on our American and French food and wine pairings at #WinePW. Also, join us Saturday, August 15 as we explore Portugal, a land of delicious food and outstanding wines!


  1. says

    I completely agree about taking an ordinary meal and pairing it with a great wine. well done. Your burger looks and sounds delicious. And as far as the Bordeaux goes, you don’t have to ask me twice, I am always up for Bordeaux!

  2. says

    Can’t go wrong with a Bordeaux. Looks like a delicious pairing. I love that someone else misplaces their tasting notes. I think it’s a sign of how much you enjoyed the pairing– you were focused on it instead of your notes. Cheers!

  3. says

    Your burger looks amazing David. And I know it was a wonderful pairing with the Bordeaux. That’s a combination I’ve never tried. Probably because I don’t drink much Bordeaux. I tend to “go local” and drink California wines. I’m going to have to give Bordeaux and a burger a try though!

    • Cooking Chat says

      I can see why you’d stick with your good local wines, especially with a burger! This is a combo worth trying, though.

  4. says

    I adore sweet potato chips- heck anything sweet potato! And although I don’t eat burgers, your picture looks absolutely fantastic. I had to show the picture to Mike and I think his eyes popped out of his head. LOL. Your idea of jazzing up a “simple” meal with a nice wine is fantastic. Out of curiosity, do you know what percentage of Cab Franc there was?


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: