Burgers Bourguignon on Crusty Sourdough Buns

Pairs well with:

Cabernet Sauvignon

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


For the patties:
14 ounces chuck, trimmed, cut into 1 1/2-inch cubes
14 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
4 ounces thick slab bacon, diced
1½ teaspoons kosher salt
¼ cup Sutter Home Cabernet Sauvignon
½ teaspoon fresh thyme, chopped
2 Tablespoons fresh Italian parsley, chopped
For the onions & mushrooms:
2 ounces thick bacon, chopped finely
1 large sweet onion, sliced thinly
2 tablespoons Colavita Olive Oil
18 medium sized button or porcini mushrooms, sliced
¼ cup Sutter Home Cabernet Sauvignon
16 ounces beef demi-glace
1 bay leaf
½ teaspoon fresh thyme, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
Vegetable oil, for brushing on the grill rack
6 crusty sourdough buns, preferably French, split



To make the patties: In separate batches, pulse 8 oz at a time of the chuck and sirloin in a food processor 10 times. Pulse the bacon separately in the food processor until very finely chopped. Combine the chuck, sirloin, bacon, kosher salt, Cabernet, thyme, and parsley in a large bowl. Mix very gently to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Preheat a large cast iron skillet on the grill to medium-high heat. Add the bacon to the pan and cook until the bacon is crispy and the fat is rendered, about 5-7 minutes. Remove the bacon from the pan with a slotted spoon and set aside. Add the onions to the bacon fat and cook, stirring occasionally, until the onions are soft and tender, about 7-10 minutes. With a slotted spoon, remove the onions from the pan and set aside. If the skillet has little or no fat remaining in the bottom, add the 2 T. olive oil to the skillet. Add mushrooms and stir to cook until they are golden brown and tender, about 5-8 minutes. Add the wine to the skillet, and allow the mixture to reduce for about 3-5 minutes or until the wine has nearly evaporated. Add the demiglace to the skillet, along with the bay leaf, thyme, salt, and pepper. Allow this mixture to cook and reduce for 10-15 minutes, stirring as necessary, over medium heat. Remove the bay leaf. When the grill is ready, brush the grill rack with vegetable oil .Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F (for medium), about 4 minutes longer. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast. To assemble the burgers, dip each finished burger into the mushroom demiglace and add the patties to the bottoms of the rolls. Top each burger with about ¼ cup of the soft onions, and using a slotted spoon, add about ¼ cup mushrooms to the burgers. Spoon a few teaspoons of the demiglace mixture onto each burger, and top with the bun. Makes 6 burgers