Chrissy’s Portabella Cheeseburgers

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


-1 lb. 93% lean ground beef
-1/2 lb. Portabella mushroom caps
-1 egg white
-Non-Stick cooking spray or oil, if desired
-2 Sweet Vidalia onions
-1/4 cup Sutter Home White Zinfandel
-1/4 tsp. salt, if desired
-1 tbs. sugar
-2 cups shredded reduced fat Monterey Jack or Mexican mix cheese -1 avocado
-Lettuce leaves (enough for six burgers)
-6 Ciabatta rolls



1. Coarsely chop the Portabella mushroom caps. 2. Mix the ground beef and Portabella caps. Refrigerate while preparing onions. 3. Slice onions. 4. Heat large skillet and spray with non-stick cooking spray, or oil, if desired. Add onions and sugar and lower heat to medium. Constantly stir the onions and add the Sutter Home White Zinfandel for moisture. When onions have carmelized, add 1 tsp. salt, if desired. Remove from heat. 5. Knead the ground beef/Portabella mixture lightly. If the mixture appears to crumble too easily, add some egg white. 6. Form six patties with the ground beef/Portabella mixture. 7. Heat grill to high heat. 8. Place the burger patties on the grill grates and lower heat to medium. Cook the burgers with the grill lid off to desired temperature. 9. Slice avocado and place a leaf of lettuce on the bottom of each Ciabatta roll. 10. In the last few minutes of grilling add a generous helping of the shredded cheese to the tops of the burgers and close the grill lid. 11. Remove the burgers from the grill, place on Ciabatta rolls and top with avocado slices. 12. Garnish with desired condiments.