Bellagio Burgers

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


Mushrooms, Onions, and Prosciutto (sauteed topping):
2 Tbsp. salted sweet cream butter
1/8 cup Sutter Home Pinot Grigio
1 large Vidalia onion, sliced into thin rings
6 thin Prosciutto slices, coarsely chopped
9 oz. baby bella mushrooms, sliced 1/4 inch thick
Creamy Gorgonzola Mayo:
1 cup  Mayonnaise
1/3 cup heavy whipping cream
4 oz. Gorgonzola cheese
1 3/4 80/20 ground beef
2 sweet Italian sausage links, casing discarded
1/4 cup Sutter Home Pinot Grigio
1/4 cup baby Bella mushrooms, finely chopped
1/2 cup California golden raisins, finely chopped
3 Tbsp. Tiger sauce
1/4 cup Roasted garlic bread crumbs
1 large egg, slighty beaten
2 Tbsp. salted sweet cream butter, room temperature
3 thin Prosciutto slices, finely chopped
Vegetable oil, for brushing on the grill rack
6 squares, everything, bagel and bread, separated with a small knife
6 butter lettuce leaves



Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make mushrooms, onions, and Prosciutto, sauteed topping…melt butter and add Pinot Grigio in a 10 inch nonstick, fire-proof skillet. Add onions to the pan, stir and saute for approximately 3 minutes until they become translucent. Add to that the Prosciutto and continue stirring 2 more minutes. Follow with the mushrooms, and continue stirring for 4-5 minutes. Remove the pan from the grill and set aside. To make the Gorgonzola mayo, combine the mayo and the whipping cream in a small bowl, and whip togeher for 30 seconds with a small (non-electric) egg beater. Add Gorgonzola cheese and stir. Cover and set aside. To make the patties, combine the ground beef, Italian sausage, Pinot Grigio, mushrooms, raisins, Tiger Sauce, bread crumbs, egg, butter, and Prosciutto ina large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into six equal portions and form the portions into patties, approximately 3/4 inch thick, to fit the bagel breads. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook , turning once, until done to preference, 3 to 5 minutes on each side for medium. Arrange bagel bread on the outer edges of the grill rack prior to removing the patties and toast lightly on each side. Remove patties and place in a container with a cover to keep warm, set aside. Remove bagel bread, allow 2 minutes to cool and prepare to serve them up. To assemble the burgers, spread a generous (equal) amount of the Gorgonzola mayo over the cut sides of each bagel bread, (bottom bread and top bread). On each bread bottom place a lettuce leaf, a patty, and an equal serving of the sauteed topping. Add the bread tops and serve. Makes 6 burgers.