**Please not exactly 16 ingredinets were used, with some being repeated more than once.


2 cups sliced baby portabella mushrooms
2 shallots
½ cup Sutter Home Cabernet Sauvignon
½ tsp kosher salt
¼ tsp freshly ground pepper
2 tablespoons capers
3 tablespoons unsalted butter softened at room temperature
¼ cup bread crumbs


4 garlic cloves
2 pounds ground chuck
½ tsp freshly ground nutmeg
1 ½ tsp kosher salt
1 tsp freshly ground pepper
2 tablespoons worchestershire sauce
¼ cup Sutter Home Cabernet Sauvignon


3 sheets puff pastry brought to room temperature
2 tablespoons of unsalted butter
1 egg


2 cups crumbly gorgonzola cheese

Vegetable oil for brushing the grill rack


1 bunch fresh baby spinach leaves




To prepare mushroom topping, lightly wipe baby portabella mushrooms with paper towel to remove dirt. Thinly slice mushrooms and place in medium sized bowl. Finely dice shallots and place in bowl with mushrooms. Pour ½ cup Cabernet Sauvignon over shallots and mushrooms. Stir contents to completely coat mushrooms. Let soak for 30 minutes covered in a cool place. Every ten minutes, stir contents to keep mushrooms covered with wine.

Prepare a medium-hot fire in a charcoal grill with a cover. Prepare a hot side of the grill by placing the coals on one side of the grill only.

Once mushrooms are finished soaking, add salt, pepper, and drained capers to the bowl of soaked mushrooms. Also add 3 tablespoons butter and bread crumbs to the mushroom mixture. Stir all contents in bowl together until well incorporated. Set mixture aside covered in a cool place.

To prepare patties, finely dice garlic cloves and place in a large mixing bowl. Combine ground chuck, nutmeg, 1 ½ tsp salt, 1 tsp pepper, worchestershire sauce, and ¼ cup Cabernet Sauvignon in bowl with garlic. Divide the mixture into six equal portions and form patties. Loosely wrap the patties in plastic wrap and set aside in a cool place until ready to grill.

To prepare puff pastry, unfold sheets of puff pastry. Cut each sheet into four equal squares (approx 41/2 X 41/2 inches). Grease two baking sheets with the 2 tablespoons of butter and place the puff pastry squares on the sheets. Crack the egg in a small bowl and lightly whisk the egg. Using a pastry brush, brush the tops of the puff pastry squares. Place the baking sheet on the indirect side of the grill and cover the grill. Cook the puff pastry until golden brown, 10-15 minutes; check frequently so they won’t burn. Remove the puff pastry from the grill and cover with aluminum foil to keep warm.

Crumble gorgonzola cheese in small bowl and set aside in cool place

To cook the patties, brush the grill rack with oil. Place patties on the rack and cover the grill. Cook on first side for 5-7 minutes. Immediately after flipping burgers to second side, scoop equal amounts of mushroom mixture on each burger. Close the grill again and let cook another 5-7 minutes for medium doneness. Carefully remove the patties from the grill and place in a metal pan. Immediately top each patty with equal amounts of crumbled gorgonzola cheese, applying some pressure with hand to get cheese to stick to mushroom mixture. Cover pan with aluminum foil to keep warm until ready to assemble.

To prepare spinach, remove spinach stems from spinach leaves, rinse with cold water, and pat dry with paper towels. Place spinach in lock top plastic bag until ready to assemble burgers.

To assemble burgers, place each burger on a pastry square, egg wash side down. Place equal portions of spinach leaves on each burger. Top burger with another pastry square with the egg wash side on outside. Hold together with tooth pick. Serve and enjoy.