Cup O’ Joe Burger

Pairs well with:

Cabernet Sauvignon

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


Portabella Mushroom and Red Wine Mixture
2 tablespoons olive oil
3 cloves of garlic, peeled and minced
1 large Portabella mushroom, chopped into small pieces
½ cup of Sutter Home Cabernet Sauvignon
Caramelized Walla Walla Onions and Washington Red Apples
2 tablespoons Colavita Extra Virgin Olive Oil
2 medium Walla Walla onions, halved and sliced thinly
1 tablespoon dark brown sugar
1 tablespoon Balsamic Vinegar
1 ½ Washington red apples, cored and sliced
Dijon and Brown Sugar Dressing with Spring Mix
¼ cup Grey Poupon Dijon Mustard
¼ cup dark brown sugar
¼ cup balsamic vinegar
3 cups spring mix lettuce
2 pounds natural ground beef
1 tablespoon instant coffee
1 tablespoon fresh oregano, minced
2 teaspoon salt
Mushroom and Red Wine Mixture
Vegetable oil for brushing the grill
2 loaves of focaccia bread, quartered and sliced
8 ounces of Chevre cheese



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. To make the Portabella Mushroom and Red Wine Mixture, place olive oil and garlic in a 10-inch fireproof skillet placed on the grill. Stir frequently for 1 to 2 minutes, and then add chopped mushrooms. Stir frequently for 1 to 2 minutes or until mushrooms soften. Add red wine. Cover with lid and let cook for 5 minutes. Remove pan from heat and place mixture in a bowl. Set aside to cool. This will be added to your patties later. To make the Caramelized Walla Walla Onions and Washington Red Apples, heat the olive oil in a 10-inch fireproof skillet placed on the grill. Once the oil is heated, place the onions, brown sugar and vinegar in skillet. Stir frequently for 10 to 15 minutes. Add the apples and cover with a lid, stirring occasionally until the mixture is caramelized, roughly 10 minutes. Remove the pan from the grill and set aside. To make the Dijon and Brown Sugar Dressing, combine the mustard, brown sugar and vinegar in a small bowl. Stir until it is thick and creamy. Toss the spring mix with half of the dressing in a large bowl. Set aside other half. To make the patties, combine the ground beef, coffee, oregano, salt, and mushroom and red wine mixture in a large bowl. Handle the meat just enough to combine the ingredients well, without compacting it. Divide the mixture into 6 equal portions, and shape into patties to fit on the focaccia bread. When the grill is ready, brush vegetable oil on the grill rack. Place the patties on the rack, cover and cook for 10 to 16 minutes, turning once. After you turn the patties, place the pan with the onion and apple mixture on the outer edge of the grill rack to warm. After the patties are done, place the rolls on the outer edges of the grill rack to toast lightly. To assemble the burgers, brush the remaining Dijon and Brown and Brown Sugar Dressing on the top half of the focaccia. Spread the bottom half of the focaccia with the Chevre, add one large spoonful of the onion and apple mixture, and then place the patties on top. Divide the spring mixture into six equal portions and place on top of the patties. Put the focaccia tops on and serve.