Drunken-Mushroom Sirloin Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


Goat cheese spread:
1 bulb garlic
½ cup Colavita Extra Virgin Olive Oil
1 cup light sour cream
3 oz. Goat cheese, semi-soft
1 Roma tomato, finely diced
1 ½ Tbsp. loosely packed fresh basil, finely chopped
½ t. salt
Arugula Salad:
2 Tbsp. Colavita Balsamic Vinegar
½ Tbsp. Grey Poupon Dijon Mustard
¼ tsp. salt
¼ tsp. Fresh ground black pepper
3 Tbsp. Colavita Extra Virgin Olive Oil
10 oz. Bag of arugula lettuce, washed
1 large red onion, sliced into ¼ inch rings
Canola oil
cooking spray
1 ½ tsp. salt
1 1/2 cups Sutter Home Sauvignon Blanc
2 lbs. Ground sirloin
5 cloves garlic, minced
1 Roma tomato, finely diced
¾ cup Grated Parmesan Cheese
2 Tbsp. Colavita Balsamic Vinegar
1 Tbsp. Grey Poupon Dijon Mustard
1 tsp. Crushed red pepper
½ tsp. Fresh ground black pepper
1 ½ cups Sutter Home Zinfandel
5 cloves garlic, minced
2 Tbsp. Butter
1 lb. Button mushrooms (cleaned with damp towel), sliced
¾ tsp. salt
Canola oil, for brushing grill rack
8 oz. Kaukauna Gouda Cheese, grated
6 French Rolls with sesame seeds, split in half



Directions: Preheat gas grill to medium-high. To make the spread, cut the top quarter off the garlic bulb and place on a sheet of aluminum foil large enough to wrap the entire bulb. Drizzle ½ cup extra virgin olive oil over garlic and tightly seal. Place on top rack of grill, or outward edge over indirect heat. Roast for about 15 minutes, remove from grill and cool in foil for at least 10 minutes. While garlic is roasting, combine sour cream, goat cheese, tomato, basil, and salt. When the garlic bulb is cooled, squeeze it from the bottom to release all of the cloves. Save remaining olive oil. Discard the papery skins, and mince finely. Add to goat cheese spread, mix thoroughly and refrigerate. To make arugula salad, in large bowl combine balsamic vinegar, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil. Lightly coat arugula in vinaigrette and refrigerate. Spray red onions with cooking spray and season with ½ tsp. salt. Place on grill and cook about 6-8 minutes on each side until tender. While onions are cooking, place a heat safe pan on grill and add Sauvignon Blanc. Reduce about 10-15 minutes, or until wine is reduced to 1/3 cup. Place in large bowl and allow to cool. To make the patties, finely chop grilled onions and add to bowl with cooled wine. Add sirloin, garlic, tomatoes, parmesan cheese, balsamic vinegar, Dijon mustard, crushed red pepper, black pepper, and remaining 1 tsp. salt. Mix thoroughly and separate into six sections. Form each section into a patty and flatten to ½ inch thick. Set aside. To make the wine reduction, place a heat safe pan on the grill and add Zinfandel and garlic. Reduce about 10-15 minutes, or until wine is reduced to ½. Add butter, mushrooms, salt, and stir. Set to top rack or outer edge of the grill to cook slowly. While mushrooms are cooking, brush grill racks with canola oil. Place patties on direct heat on grill, cover, cook, turning once. Cook for about 5-8 minutes each side for medium or until internal temperature reaches desired preference. During the last few minutes of cooking, place an equal amount of mushrooms and 1 oz. Gouda cheese on each burger. Immediately following, brush the inside of the rolls with reserved olive oil and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a generous amount of the goat cheese spread over the top and bottom side of the rolls. On each roll bottom, place the patty, top with arugula salad, and add the roll tops and serve. Makes 6 burgers