Cheesy Pub Burgers w/ Mushroom & Onion Sauce & Grilled Tomato

Pairs well with:

Cabernet Sauvignon

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


For The Sauce:

1 Tbsp. Colavita Extra Virgin Olive Oil
2 cups ¼”-thick sliced sweet, white onions
3 cups sliced “Baby Bella” mushrooms
½ cup Sutter Home Red Cabernet Sauvignon
2-1/2 Tbsp. Grey Poupon Country Dijon Mustard; divided
1 Tbsp. + 2 tsp. Worcestershire sauce; divided
1 Tbsp. Gold’s hot prepared horseradish, drained
¼ tsp. salt
4 dashes Tabasco
1-1/2 cup crumbled Double Gloucester Cheese w/ Stilton*; divided

*NOTE- Double Gloucester Cheese with Stilton is a cheddar cheese layered with stripes of Stilton cheese

For The Burgers:

2 lb. freshly ground chuck (85% lean)
¼ cup Guinness beer

Non-Stick cooking spray for grilling or oil for the grill
6 slices ripe on-the-vine tomato
6 Jumbo English Muffins
6 lg. bib lettuce leaves
6 slices bacon, cooked on grill, each slice cut in 1/2



TO MAKE the MUSHROOM and ONION SAUCE- Preheat a gas grill to medium-high. Place olive oil in a 3-quart, saucepot on heated grill. Add onions. Cook, while stirring, 3 to 4 minutes or until softened, but not browned. Add mushrooms; cook, while stirring, 2 minutes or until mushrooms begin to soften; add wine, 1 tablespoon of the mustard and 2 teaspoons of the Worcestershire sauce. Simmer 4 to 5 minutes; stir in horseradish, salt, Tabasco and 1 cup of the Double Gloucester with Stilton cheese; stir until cheese is melted. Reduce heat to low; keep covered, stirring occasionally, until ready to serve.

TO MAKE the PATTIES- Combine the ground beef with remaining 1-1/2 tablespoons of the mustard, remaining 1 tablespoon of the Worcestershire sauce and the Guinness. Handling the meat as little as possible to avoid compacting it, mix well. Gently mix in the remaining ½ cup of the crumbled Double Gloucester Cheese with Stilton. Divide the mixture into 6 equal portions and form the portions into patties.

Lightly season tomato slices with salt & pepper & drizzle with olive oil. Grill about 1-2 minutes on each side; set aside and keep warm. Spray or brush the preheated grill rack with cooking spray or oil. Place the patties on the rack, cover, and cook, turning once, until done to preference (about 5 to 7 minutes on each side for medium).

During the last few minutes of cooking, slice open the English muffins and place, cut-side down, on the outer edges of the rack to toast lightly.

TO ASSEMBLE the BURGERS- place 1 lettuce leaf and 1 slice of grilled tomato onto bottom half of each grilled English muffin. Top each with a finished burger, 2 pieces of the cooked bacon and spoon on about 2 tablespoons of the reserved, warm mushroom & onion sauce mixture. Cover each with a grilled English muffin top and serve. ENJOY!!