Chevre Burgers with Portabella Mushrooms and Roasted Red Pepper Aioli

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.

My grandfather was always the one in the kitchen growing up.He was a true Scandinavian Minnesotan. Coming from the depression era he never wasted a thing, in fact we only had burgers when we had company because in his mind meat should be used in a casserole to make it go farther, but every burger he made had lettuce and mayo on it. As I walk through the grocery aisles I feel so lucky to have so many choices available to me and I try tons of new ingredients but I always keep the basics in mind. In this case its moist, nurturing burgers with lettuce and mayo…and a few other ingredients I’m sure my grandfather would have loved.


Red Pepper Aioli:
three quarter cup Smart Balance Mayo
5 tablespoons minced (Jarred) fire roasted red pepper
2 tablespoons sour cream

Marinated Mushrooms:
16 ounces portabella mushroom caps
6 tablespoons soy sauce

2 pound ground chuck
2 teaspoons celtic sea salt
2 tablespoon Cabernet Sauvignon
4 tablespoon Roasted Red Pepper

Vegetable oil for brushing on the grill rack
6 oz chevre cheese
6 leafs romaine lettuce
6 soft Kaiser rolls split


Prepare a medium-hot fire in a charcoal grill or heat a gas grill to medium high

To prepare the Aioli, Mince the jarred red pepper and combine in a small bowl with the mayo. Using a spoon mash the red pepper into the mayo while mixing leaving some chunks but getting the mayo a nice pink color. Mix the sour cream in and whip lightly. Cover with saran wrap and set aside.

Marinated and grilled mushrooms:
Thick slice the mushroom caps and toss in the soy sauce. Grease half the grill with vegetable oil and grill the mushrooms 3 minutes on each side. Remove from grill and cover.

Gently mix chuck, salt, wine and red pepper together. Avoid compacting the meat. Form 6 patties to fit the bun. Brush the grill with vegetable oil. Grill patties for 7-8 minutes on each side. The last two minutes of the last side spread 1 ounce chevre cheese on top of patty. Place buns cut side down on the other side of the grill to toast.

To assemble burgers, spread a generous amount of the aioli mixture on the cut side of the rolls. On each roll bottom layer a lettuce leaf, patty covered with chevre cheese, and mushroom slices. Add the roll tops and serve.