Cabernet Sauvignon Burgers with Mushrooms and Garlic Aoli sauce

Pairs well with:

Cabernet Sauvignon

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


1 Lb lean ground beef
1 Lb ground buffalo
3/4 C breadcrumbs
3/4 C Cabernet Sauvignon
1 t garlic salt
1 t pepper
1 t worcestershire sauce
1 t dried mustard
1 T finely diced white onion
1 cup finely diced shiitake or portabello mushrooms
Garlic Aloli Sauce:
1/2 cup light mayonnaise
2 tablespoons light sour cream
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
Olive oil for grill
Fresh tomatoes, cut into slices



To make patties, combine the ground meat, breadcrumbs, and red wine into a bowl with a wooden spoon. Let soak for for 10-15 minutes. Then, add garlic, salt, pepper, dried mustard, onion, mushrooms and worcestershire sauce. Marinate above mixture for2 hours. To prepare Garlic Aoli Sauce, combine mayonnaise, sour cream, garlic, lemon juice in a bowel. Cover and refrigerate until serving burgers. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. (Please take caution in flipping burgers as the more likely to break off and crumble than traditional hamburgers). After removing patties from grill, let them sit for a few minutes. Meanile, place the buns on the grill to lightly toast and then remove. Assemble burgers by spreading garlic aoli sauce on both side of the bun. For each burger, place between each bun one pattie and one tomato slice. Enjoy with a glass of wine and a fruit salad!