Bourguignon Burgers

Pairs well with:


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


3 tablespoons butter
8 ounce package sliced white mushrooms
2 shallots, peeled and finely diced
2 cloves garlic, peeled and crushed
1/2 cup Sutter Home Zinfandel wine, divided
vegetable oil to grease grill
1 1/4 pound ground beef, at least 15% fat content
1/4 cup sour cream
1/4 cup dry plain fine bread crumbs
1 teaspoon salt
3/4 teaspoon freshly ground peppercorns
1/2 teaspoon dried thyme leaves
4 kaiser or hamburger buns
3-4 red tipped lettuce leaves, washed and dried and torn into 4×4 inch pieces
1 red onion sliced thinly and separated into rings
4 tablespoons sour cream, additional amount
freshly ground black peppercorns, additional amount



Preheat grill to medium high heat. In grill top safe pan or tray, melt butter, when melted add onion and mushrooms. Cook until until onions are transparent and mushrooms softened. About 4 minutes. Add garlic and first 1/4 cup wine. Stirring often until wine is absorbed, about 2 minutes. Remove from heat. Place half of mixture into bowl, cover and refrigerate about 10 minutes to cool.Keep additional half warm on outer edge of grill. Put cooled half of mushroom mixture onto cutting board and chop into 1/4 inch pieces. Move to clean mixing bowl. Add ground beef, 1/4 cup sour cream, bread crumbs, salt, pepper and thyme. Using hands gently mix together to combine well. Divide into 4 portions and form into 4 patties about 1/2 inch thick. With thumb make a depression in middle of both sides of each burger. (This helps burgers from puffing up most of the time) Brush oil onto grill. Cook burgers 5 to 7 minutes per side with lid closed, or until instant read thermometer reads 160 degrees Fahrenheit. Move burgers from heat and keep warm. During last 2 minutes of burger cooking time, place buns cut side down on grill and toast 1-2 minutes. ASSEMBLY DIRECTIONS Place opened buns onto platter.On bottom half of each bun place lettuce and red onion rings. Add freshly ground pepper. Top with a burger. Top each burger with 1/4 mushroom mixture, and a tablespoon sour cream. Place bun top onto each assembled burger.Cut into halves. Makes 4 servings of two halves each. Serve with Sutter Home Zinfandel