Adobo Wild Mushroom Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


8 ounces dried ancho chilis
1/4 cup red currant jelly
1 tablespoon honey
1/4 teaspoon chopped garlic
2 teaspoons white wine vinegar
1 cup sour cream
2 tablespoons olive oil
8 ounces mixed wild mushrooms, sliced (if you can not find wild mushrooms, domestice mushrooms will suffice)
1 teaspoon chopped garlic
8 ounces goat cheese, crumbled
2 pounds ground chuck
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
3 tablespoons Zinfandel
Vegetable oil to oil grill rack
6 hamburger buns



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

Rinse the chiles. Soak the chiles in hot water until soft; about 15-20 minutes. Remove the stems and discard. Puree the chiles, jelly, honey, garlic, vinegar and sour cream in a food processor or blender. Set aside.

Heat the olive oil in a skillet and add mushrooms. Saute for 5 minutes. Add the garlic and saute for 2 additional minutes. Stir in the goat cheese and set mixture aside.

To make the patties, combine the ground chuck, salt, pepper and Zinfandel. Divide into 6 equal portions that will fit the hamburger buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until the juices run clear when the patties are pierced, about 5 minutes per side. During the last minute of cooking, place the buns on the grill to toast lightly.

To assemble the burgers, spread the bun bottoms with the ancho chili sauce. Top the bottom bun with a patty and spread the top of the patty with equal portions of the mushroom goat cheese spread. Add the bun tops and serve.