British Pub Shepherd Pie Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


6 slices bacon
8 oz. package baby bello mushrooms
1 vadalia onion
1/4 cup Sutter Home Winery Merlot
1 Teaspoon finely minced garlic
1 Teaspoon finely minced shallots
2 Tablespoons finely chopped parsley
8 Tbsp butter @ room temperature
1 Teaspoon Dijon mustard
Rolls-6 poppy seed
2 # chuck chopped meat
1 cup mashed garlic potatoes
6 oz. shredded cheddar cheese
1 Teaspoon Kosher Salt
4 Twists freshly ground pepper
Sprinkle of malt vinegar



Burger Topping: Heat grill to medium heat (350 degrees) Place iron skillet on grille fry bacon and remove from skillet and crumble (set aside) slice mushroom and add to pan slice onion and add to pan saute vegetables in 4 tablespoons of butter When vegetables are browned, add merlot to deglace pan. Remove from heat. Add bacon and set pan aside Mustard Butter: Mince garlic Mince shallots chop parsley add to 4 Tablespoons of buttter mix in dijon mustard Spread mixture on Kaiser rolls Wrap rolls in aluminum foil and set aside (upper tray of grille) Place ground chuck on sheet of aluminum foil Add kosher salt Add ground pepper Mix lightly together Divide meat into 12 equal portions with knife Divide garlic mashed potatoes into 6 equal portions Place one portion of potatoes on each of burgers and smooth flat Sprinkle 1 oz. of shredded cheddar cheese on each potato portion Top each burger with another burger and press together Sprinkle burgers with malt vinegar Oil grille and place burgers on grille Cook for 5 minutes or until nicely browned Turn burgers over and grille on remaining side until patty has reached an internal temperature of 160 degrees. While burgers are grilling, open foil and place rolls on grille to quickly toast. Replace iron skillet to heat mushroom & onion mixture Remove burgers from heat Place burger on toasted rolls Top burger w/mushroom/onion mixture