Beefy Cabarnet Burgers with Mushroom, Bacon and Swiss

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


Applewood smoked bacon (4 slices)
Vidalia onion (1/2 large or 1 small)
Sutter Home Cabernet Sauvignon (1/4 cup)
Garlic (2 cloves)
White mushrooms (4 medium sized)
Beef bouillon cube
Salt (1/4 tsp.)
Pepper (1/2 tsp.)
Tomato paste (1 tbl.)
Grated Swiss Cheese (1/2 cup)
Ground Chuck (1 lb.)
Vegetable Oil (to brush on grill)
Sourdough Buns (4)
Avocado (1)
Fresh lemon juice (1 1/2 tbl.)
Sour Cream (1 tbl.)



1. Saute bacon in medium skillet until crip. This will be approximately 5 minutes. 2. Remove bacon from heat and drain on paper towels. Set aside. 3. Using same skillet, saute onion, wine, garlic, mushrooms, beef cube, salt and pepper until onions are transluscent. This will be approximately 3-5 minutes. 4. Remove onion mixture from heat and set aside. 5. Put shredded swiss cheese in small bowl and combine bacon that you have crumbled in same bowl. 6. Form 4 mini patties with this mixture (about the size of a half-dollar). Set aside. 7. Put beef in large bowl and add onion mixture. Mix lightly just enough to combined and form 4 patties. 8. Insert bacon/swiss patties into center of each beef patty. 9. Place raw burgers on plate and grind black pepper on top of each patty. 10. With grill brush, brush vegetable oil onto grill. Just enough to prevent sticking. 11. Place each patty on grill and close lid. Grill each side approximately 7 minutes or until internal temperature reaches 160 degrees. 12. While burgers are grilling,combine avocado, lemon juice and sour cream in small bowl. Whisk to combine. 13. When burgers are done, take off grill and put on new plate. Tent with foil. 14. Put both halves of each bun on grill and toast for 1 minute with lid opened. 15. Take buns off grill and spread with avocado mixture. 16. Top each bun with burger and serve immediately. 17. Enjoy!!