Burgundy Beef Burgers with Gorgonzola sauce and portabello mushrooms

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.


For each pound of ground beef (use at least a 90% lean beef)mix:
2 tablespoons melted butter
1 tablespoon red wine
1 teaspoon dijon mustard
1 tsp fresh ground black pepper
1 tsp white pepper
1 tablespoon beef broth
1-2 teaspoons garlic salt
For the gorgonzola sauce:
1 cup heavy cream
2 ounces crumbly gorgonzola cheese
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Tablespoon minced fresh parsley
For topping:
Portabello mushrooms
olive oil
sliced sweet onions



Mix the first 7 ingredients together and incorporate into beef. use 1/3 pound of beef per patty. Grill to desired doneness. Brush portabello mushrooms and sliced onions with olive oil, salt and pepper, and grill. Butter brioche rolls or buns and toast under a broiler. Assemble burgers by placing beef onto buns followed by gorgonzola sauce, grilled mushrooms, red or sweet onions, tomatoes , lettuce, and desired condiments. To make the sauce: Bring cream to a full boil over medium high heat. Contiune to boil for 40 – 50 minutes until thickened, stirring occasionally.Remove from heat and add remaining ingredients. Whisk rapidly until cheese melts.