Decadent Burgers Bourguignon on Sourdough with Two Cheeses

Pairs well with:

Cabernet Sauvignon

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


32 ounces ground chuck
1 1/2 teaspoons kosher salt
1/4 cup Sutter Home Cabernet Sauvignon
1/2 teaspoon fresh thyme, chopped
2 Tablespoons fresh Italian parsley, chopped
2 ounces thick bacon, chopped finely
1 large sweet onion, sliced thinly
2 tablespoons Colavita Olive Oil
18 medium porcini mushrooms, sliced
1/4 cup Sutter Home Cabernet Sauvignon
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Vegetable oil, for brushing on the grill rack
6 thin slices Gruyere cheese
12 thin slices Brie Cheese
6 crusty sourdough buns, preferably French, split



To make the patties: Combine the chuck, kosher salt, Cabernet, thyme, and parsley in a large bowl. Mix very gently to combine, being careful not to over mix the meat. Divide the meat into six equal portions, making a small indention in the middle to prevent the burgers from bulging. Set aside.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high. Preheat a large cast iron skillet on the grill to medium-high heat. Add the bacon to the pan and cook until the bacon is crispy and the fat is rendered, about 5-7 minutes. Remove the bacon from the pan with a slotted spoon and set aside. Add the onions to the bacon fat and cook, stirring occasionally, until the onions are soft and tender, about 7-10 minutes. With a slotted spoon, remove the onions from the pan and set aside.

If the skillet has little or no fat remaining in the bottom, add the 2 T. olive oil to the skillet. Add mushrooms and stir to cook until they are golden brown and tender, about 5-8 minutes. Add the wine to the skillet, and allow the mixture to reduce for about 3-5 minutes or until the wine has nearly evaporated. Add the thyme, salt, and pepper. Remove mushrooms from the pan and set aside.

When the grill is ready, brush the grill rack with vegetable oil. Grill the patties with the grill top closed for 4 minutes. Turn and grill until an instant-read thermometer inserted into the center of the patties registers 160 degrees F (for medium), about 4 minutes longer. During the last few minutes of grilling, add the slices of Gruyere and Brie to the top of each patty to melt. During the last 2 minutes of grilling the patties, place the rolls, cut side down, on the grill to toast.

To assemble the burgers: Add the patties to the bottoms of the rolls. Top each burger with about 1/4 cup of the soft onions, and using a slotted spoon, add about 1/8 cup mushrooms to the burgers and top with the bun.