boursin shiitake gourmet burger

Pairs well with:

Cabernet Sauvignon

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


4 large cloves garlic
1/2 Cup Colavita olive oil, 1 T separate
Heavy duty aluminum foil
6 slices sweet onion
1/4 t fresh ground peppercorn
12 shiitake mushrooms stems removed
4 stems fresh rosemary rinsed and dry,remove leaves starting 1/2 inch from top measure 1 T, set stems aside, store remaining leaves for future use.
1 Cup Sutter Home White Merlot
1 large zip-loc bag
6 T salted butter
6 french hamburger buns sliced horizontally
2 1/2lbs ground sirloin
3.2 ounces BOURSIN fine herb and garlic cheese
1/2 T kosher salt
6 slices mozzarella cheese vegetable oil for grill



Prepare a med-hot fire in a charcoal grill with a cover, or preheat a gas grill to med-high. Fold garlic and 1 T olive oil in aluminum foil place on grill and close lid for 10 minutes. Place onions slices onto clean plate and brush with remaining olive oil and pepper, set aside. Place shiitake's, rosemary, merlot into zip-loc bag shake gently and set aside. Place butter into small bowl, remove garlic from grill and cool. peel skin from garlic and mash in with butter, separate 2 T in small dish. Take buns and place on a large piece of foil and begin to butter both sides of all the buns. Put them together and cover with foil and set aside. For the patties Divide 6 thin patties and flatten. Add to each one 1 1/2 T BOURSIN cheese and spread evenly. Divide 6 more thin patties and lay on top of the cheese, press edges together, salt each pattie. Prepare the grill Brush vegetable oil on grill racks. Place burgers on grill, cover, cook 5 minutes, turn patties and then add onions alongside burgers for 5 minutes turning when brown. add mozzarella to patties last 1 minute of cooking. Remove mushrooms, discard liquid Take rosemary stems starting at the free end and make a skewer with the mushrooms, 3 mushrooms on each skewer, all the caps facing same direction, butter both sides. Place buns and mushrooms, caps facing down on grill and cover for about 5 minutes, while burgers are resting. Assemble the hamburgers with the pattie on the bottom bun followed with onions and shiitake's, cover with warmed garlic french top. A glass of Trinchero Cabernet Sauvignon a beautiful sunset, and a special friend completes this fabulous burger. Bon Appetit!! Terry, Orlando, Florida