Cambanzola stuffed mushroom burger

Pairs well with:

Cabernet Sauvignon

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


3 tblsp. salted butter
1 1/2 lbs of sliced button mushrooms
1 lrg shallot minced
1/2 cup of Sutter Home Cabernet Sauvignon
1 cup of canned beef consumme
2 1/2 tsp. black pepper
3/4 lb of Cammbanzola cheese rind removed
 1lb ground sirloin
1lb ground chuck
1 egg beaten
6 bakery fresh Kaiser Rolls split.



Heat grill 10 min on med . Place fire proof skillet on grill close lid heat for about 3 min. Add butter and melt.Do not burn butter. Add shallots saute for about 5 min . Add mushrooms and 1 tsp. black pepper saute until browned Add Cabernet Sauvignon cook until reduced by half. Then add beef consumme let cook for 10 min. Add 1/2 lb of the cambanzola cheese. Stir until melted then cook 5 to 7 min. more .Place on warming rack. In a large bowl mix the two types of meat . Not handling to much. Add 1 1/2 tsp. black pepper. Add the egg and mix ingredients well. Form into 6 equal balls. Cube remaining 1/4 lb of cambanzola into 6 portions flatten slightly. Place 1 portion of cambanzola cheese in the center of each ball of meat mixture wrap meat around to cover cheese and form a patty. Compact slightly. Brush oil on the grill. Place Patties on the grill close lid. Cook on med heat for about 2 min. open lid and rotate burgers 1/2 a turn for cross char marks. Close lid let cook for about 2 more min. Open grill and flip burgers. Close lid cook for about 2 min. open lid and rotate burgers 1/2 turn. Close lid cook for about 2 min. and remove burgers frome grill. Place skillet back on grill let heat until bubbling. Place rolls on the grill to toast slightly. Place patties on the roll and top with the mushroom mixture.