Burgers au Poivre with Brie and topped with Sautéed Mushrooms and Shallots

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Sautéed Mushrooms and Shallots:
1 tablespoon butter (also used in patties)
1/2 cup shallots, peeled and sliced thin
2 teaspoons fresh garlic, minced (also used in patties)
1 cup cremini mushrooms, cleaned and sliced thin
1 teaspoon fresh thyme
1 teaspoons salt (also used in patties)
3/4 cup Sutter Home Pinot Noir (also used in patties)
1/4 cup heavy cream
2 pounds ground sirloin
1 teaspoon fresh garlic, minced (also use in sautéed mushrooms and shallots)
1/4 cup Sutter Home Pinot Noir (also use in sautéed mushrooms and shallots)
3 tablespoons beef broth
3 tablespoons butter, chopped into 6 pieces (also use in sautéed mushrooms and shallots)
2 teaspoons salt (also use in sautéed mushrooms and shallots)
1 tablespoon freshly ground tri-colored peppercorns (black, red and green combination)
vegetable oil, for brushing grill rack
6 ciabatta rolls, split
6 Bibb lettuce leaves, rinsed and patted dry
6 ounces Brie cheese, sliced into 12 slices



Pre-heat gas grill on medium-high to about 400 degrees F. To make the Sautéed Mushrooms and Shallots, melt 1 tablespoon butter in a medium, fireproof skillet placed on the grill rack over direct heat. Add shallots and 2 teaspoons garlic to the pan and sauté 4 minutes, or until shallots are starting to soften. Add the cremini mushrooms, thyme, 1 teaspoon salt, and 3/4 cup Sutter Home Pinot Noir and cook until liquid is reduced by one-third (about 7 to 10 minutes). Remove from heat and stir in heavy cream. Cover and set aside until ready to serve. To make the patties, combine the ground sirloin, 1 teaspoon garlic, 1/4 cup Sutter Home Pinot Noir, and beef broth in a large bowl. Mix well, while handling the meat as little as possible. Divide the mixture into 6 equal portions, place one piece of butter into the center of each portion and form the portions into patties sized to fit the rolls. In a small bowl, combine the salt and ground peppercorns. Sprinkle the mixture of salt and peppercorns generously over the outside of each patty, covering all sides. Brush the pre-heated grill rack with vegetable oil. Place the patties on the rack over direct heat, cover, and sear each side 3 to 5 minutes. Reduce heat to medium and continue to cook (or move patties to an area of less direct heat if using a charcoal grill), flipping patties when needed. Cook until internal temperature reaches 160 degrees F. when tested with a quick-read thermometer. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place Bibb lettuce leaf, followed by a cooked patty on the bottom cut side of each bun. Place 2 slices of Brie over each patty, followed by a portion of the sautéed mushrooms and shallots. Add the bun tops and serve. Makes 6 burgers