Burgers with Caramelized Onions and Shiitake Mushrooms, Brie and Sun-Dried Tomato Pesto

Pairs well with:

Cabernet Sauvignon

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


1/3 lb. Delice de Bourgogne Brie Cheese or other triple-crème Brie
1 small or 1/2 large Vidalia onion
12 Shiitake Mushrooms, stems removed
2 T Colavita olive oil
1 t Salt
1 1/4 lbs. freshly ground Sirloin
1 1/4 lbs. freshly ground Chuck
1 T McCormick Grill Mates Montreal Steak Seasoning
2 T Tomato Paste
1 T A1 Sauce
Colavita Olive Oil for grill
6 Ciabatta Rolls
Store bought sun-dried tomato pesto



Place the cheese on ice.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the onions and mushrooms: Thinly slice the onion and Shiitake mushroom caps. Place olive oil in flame-proof pan over medium flame. Add onions, mushrooms and salt then sauté until onions and mushrooms are caramelized. Cover pan with aluminum foil and set aside.

Take the cheese off the ice. Remove the rind from the cheese and throw it away. Slice the cheese.

To make the patties: In a large bowl combine the ground sirloin, ground chuck, steak seasoning, tomato paste and A1 sauce. Handling the meat as little as possible to avoid compacting it, mix well. Divide meat mixture into 6 even portions and shape into patties to fit the rolls.

Brush Colavita olive oil on the grill rack to prevent the burgers from sticking. Grill the burgers for 5 to 7 minutes per side on medium-high heat, until desired doneness. While the burgers are grilling, slice the rolls in half.

When the burgers are almost done, place the rolls, cut side down, on the outer edge of the grill to toast lightly and warm up. Spread a generous amount of the pesto over the cut sides of each roll half. Place the bottom of each roll on a plate. Place a burger on top of each roll bottom. Top each burger with an equal portion of the mushrooms and onions and cheese slices. Add the bun tops and serve.