Big Mouth Burgandy Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 lb. ground chuck
2 portabello mushroom caps, chopped
1 vidalia onion, chopped
2 cloves garlic, minced
3 tbsp. REAL butter ( melt 1 tbsp)
2 tbsp. worcestershire sauce
2 tbsp. Sutter Homes Brand burgandy wine
1 tbsp. salt
1 tbsp. freshly ground pepper
1 tsp. garlic powder
4 slices of tomato
1/2 cup red wine vinaigrette
4 slices fresh mozzarella cheese
4 french style hamburger rolls
mixed baby field greens



1. Saute the mushrooms and onion, with the 2 tbsp. whole butter, minced garlic cloves, and worcestershire until the onions become translucent. drain most of the grease. 2. Add the Burgandy wine and cook until almost all the liquid reduces. Set aside to cool. 3. Mix the melted butter with the garlic powder, and set aside. 4. put the tomatoes in a bowl with the viniagrette 5. Mix the ground beef with the salt and pepper, and the cooled mushroom mixture until evenly distributed. 6. Form into 4 "Big Mouth" patties. 7. Place patties onto a hot, greased grill. Do not push down on the patties. 8. Cook burgers until they reach an internal temperature of 155 degrees. 9. Place the cheese on the burgers, and remove when the cheese is melted. The internal temperature should be about 160 degrees. set aside to let the burgers rest. 10. meanwhile, brush the inside of buns with the garlic butter and put no the grill to toast. 11. Assemble the burgers with some baby greens, and a marinated tomato. voila