Eddie’s Goat Cheese Delight

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.


3 lbs. ground chuck
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. Hungarian paprika
3/4 cup Sutter Home Cabernet Sauvignon
8 oz. goat cheese
4 Tbsp. chopped fresh basil
4 Tbsp. chopped fresh thyme
1/3 cup balsamic vinegar
16 oz. baby bella mushrooms chopped
1 shallot chopped
pinch of salt
pinch of pepper
2 Tbsp. extra virgin olive oil
1/4 cup Sutter Home Chardonnay
6 large Kaiser rolls
6 decorative toothpicks



Turn grill on high to heat.

In a large mixing bowl add ground chuck, salt, pepper, chopped onion, paprika, and red wine. Mix all ingredients together. Form into 12 medium patties at least 6 inches in diameter. Place patties on a clean plate. Wash hands. Cut goat cheese into 6 equal pieces. Pour balsamic vinegar into a bowl. Put chopped herbs on a flat plate and mix gently. Dip each piece of goat cheese in vinegar and lightly roll it in the fresh herbs. Place each herb crusted piece of goat cheese in the center of a ground chuck patty and place a second patty on top. Pinch burgers together to form 1 burger. Wash hands again.

On the hot grill, place a large skillet. Add 2 Tbsp. olive oil and let heat for 30 sec. Add baby bella mushrooms and sauté for 2 minutes. Add shallots and white wine and cook for 8-10 minutes until soft. Remove from heat and place in a covered bowl to be used as a topping.

Place burgers on hot grill for 2 minutes and flip. Cook for another 2 minutes and flip. Lower heat to medium-high. Cook for 10 minutes and flip. Cook for another 10 minutes and take off the grill. Make sure the burger is cooked to 155 degrees. Place each burger on a Kaiser roll and top with mushrooms and shallot mixture. Place a toothpick through burger.