Burgundy Beef and Mushroom Burger

Pairs well with:


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


Burgundy Wine Sauce
1/2 cup beef broth
2 cups Sutter Home Merlot
4 tbs tomato paste
¼ tsp each salt and pepper
1 tbs fresh chopped parsley
Grilled Portabella Mushrooms
3 large portabella mushrooms
3 tbs olive oil
½ tsp each salt and pepper
1 pound ground chuck
1 pound ground sirloin
¼ cup Sutter Home Merlot
2 tsp salt
1 tsp pepper
Vegetable oil for grill rack
6 sandwich size ciabatta breads
3 tbs butter (softened)
¾ tsp fresh chopped garlic
½ tbs parmesan cheese
½ tbs fresh chopped parsley
1/8 tsp each salt and pepper
½ pound ball of fresh mozzaralla cheese



Turn grill and side burner on to medium high heat. To make the burgundy sauce, add beef broth and 2 cups merlot (if no side burner, heat pan on grill on high heat). Reduce broth and wine for 10 minutes. To make the mushrooms, coat each with olive oil, salt and pepper on both sides and set aside. To make burgers, while sauce is reducing and mushrooms are marinating, mix ground chuck, ground sirloin, ¼ cup merlot, and salt and pepper. Form into 6 equal size patties to fit the buns. If sauce being cooked on grill, remove the pan and reduce the grill cooking heat to med-well. Coat grill with vegetable oil and put mushrooms and burgers on grill. To finish sauce, add tomato paste, salt and pepper. Stir to combine. Add 2 tbs fresh parsley and reduce heat to low/simmer. (If cooking on grill, move to an area of grill with less heat). To prepare the buns, combine butter, chopped garlic, parmesan cheese, 1 tbs chopped parsley, salt and pepper in small bowl. Spread on both sides of buns. Cook burgers until medium and mushrooms until softened (~6-8 minutes on both sides). Remove from grill. Slice mushrooms into ¼” size pieces. Place buns on grill, butter side down. Toast for 3 minutes. Remove bottoms from grill, turn top on grill butter side up and top with mozzarella cheese. Toast tops with for 2-3 minutes until cheese is beginning to melt. To assemble burgers, place bottom of buns on plates. One at a time, generously coat burgers in sauce in pan, and place on bottom bun. Top with sliced mushrooms (1/2 mushroom per burger). Top with top of bun with melted cheese. Serve.