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.


2 Tablespoons Colavita Extra Virgin Olive Oil
1 pound fresh mushrooms
1 Tablespoon minced garlic, divided
3/4 teaspoon freshly ground pepper, divided
3 Tablespoons Sutter Homes Sauvigon Blanc
2 lbs. ground chuck
2 teaspoons sea salt
1/3 cup minced shallots
1/2 cup minced parsley, divided
1 teaspoon sweet smoked paprika
1/3 cup sour cream
1/3 cup mayonnaise
3 Tablespoons  Spicy Dijon Mustard
3 Tablespoons prepared Horseradish, drained
Vegetable oil for brushing the grill
6 soft poppy seed Kaiser rolls, split
3 cups packed baby spinach leaves



1.Preheat a gas grill with cover to medium-high. 2. To make the sautéed mushrooms. Warm the olive oil in a 12-inch fireproof skillet on the grill. Thinly slice the mushrooms, (a quick and easy way is to slice in a Cuisinart with a 4 mm blade.) Add the mushrooms and 1/2 tablespoon garlic and 1/4 teaspoon pepper. Saute 3 minutes. Add wine and continue cooking stirring frequently, until soft and the wine cooks off 10-15 minutes. To avoid burning, if needed adjust the skillet location away from the direct heat. Transfer the mushrooms to a bowl, cover with aluminum foil to keep warm. Set aside. 3. To make the patties: season ground chuck with sea salt, shallots, 1/4 cup parsley, paprika along with remaining 1/2 tablespoon garlic and 1/2 teaspoon ground pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Let the patties rest a moment and prepare the Zesty Stroganoff Sauce. 4. In a small bowl combine, sour cream, mayonnaise, Dijon mustard and horseradish. Stir to thoroughly blend ingredients. Set aside. 5. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 4-5 minutes longer for medium. During the last few minutes of grilling, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. 6.To assemble burgers, Evenly line the bottom half of the rolls with spinach leaves. Top with a generous dollop of the Stroganoff sauce. Top with the burgers; spread with a generous layer of Stroganoff sauce and the sautéed mushrooms.Sprinkle with remaining 1/4 cup parsley. Cover burgers with roll tops. Serve immediately. Serves 6