French Burgers

Pairs well with:

Cabernet Sauvignon

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


4 oz. White mushrooms, finely chopped
3 green onions, finely chopped (white and green parts)
1 medium shallot, peeled and minced
1 small clove of fresh garlic, pressed with a garlic press(or minced) 2 tsp. Herbs de Provence (can be found pre-packaged in good food stores. Mine were a mix of Dried Thyme, Rosemary and Marjoram)
1 1/2 tsp. freshly ground salt
3/4 tsp. freshly ground pepper
1/2 cup Sutter Home Cabernet Sauvignon
1 1/2 lbs. ground chuck
1 egg, beaten slightly
1 Tbsp. truffle oil
1/8 cup plain bread crumbs
Vegetable spray for spraying on grill
1 10.5 oz. french baguette, sliced lengthwise
6 thin slices of Gruyere cheese (about 2 oz.)



1) Preheat gas grill to medium-high or prepare a medium-hot fire in charcoal grill with cover. 2) In a large bowl mix together the mushrooms, onions, shallot, garlic, Herbs de Provence, salt, pepper, and then add the wine. Add the ground chuck, egg, truffle oil and bread crumbs and lightly mix together and form into six oval shaped patties. 3) Spray the grill rack lightly with vegetable spray. 4) Spread the softened butter evenly on the inside of the sliced baguette. 5) Place the patties on the grill rack and cover to cook a total of 5-7 minutes on each side for medium or 8-9 minutes on each side for well done. Be sure to turn each patty at least twice on each side. When Grench Burgers have been turned twice on the final side and you are about two minutes away from your desired doneness, place a slice of gruyere cheese on each burger. At the same time, place the sliced baguette, buttered side down, on the outer edges of the grill to brown slightly. 6) Remove the baguette and French Burgers from the grill. Slice the baguette into six equal pieces and place a Frech Burger between each of the six pieces of baguette. Serve immediately. Makes 6 French Burgers.