French Diane Gruyere Burger with Carmelized Mushrooms and Onions

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Caramelized Mushrooms & Onions
20 ounces white whole mushrooms, cleaned and medium sliced
1 large sweet Vilada onion, halved and thinly sliced
1 tablespoon extra virgin olive oil
1/4 cup Sutter Home Merlot wine
1 large garlic clove, small diced a few sprigs of thyme
Creamy Horseradish Spread
6 1/2 ounces Onion & Shallot spreadable cheese
1 10 ounce Mild Horseradish, creamy
2 pounds ground chuck (80 / 20 or 75 / 25)
2 tablespoon Merlot
2 tablespoon Au jus
2 tablespoon Steak Sauce
3 tablespoons chopped fresh flat leaf parsley, thyme, and oregano (any combination)
2 garlic cloves, small dice
1 medium sweet Vidalia onion, small dice
1 envelope Beef Onion Recipe Soup & Dip Mix
1 envelope Onion Recipe Soup & Dip Mix
Vegetable oil, for brushing on the grill rack
6 (1/4-inch-thick) slices of Gruyere cheese
Aluminum Foil
Extra Virgin Olive Oil, for brushing on the buns
6 Kaiser Deli Rolls or Kaiser Rolls, split
3 cups chicory or escarole lettuce, cored and leaves torn



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the caramelized mushrooms and onion, combine the mushrooms, onions, extra virgin olive oil, wine, garlic, and thyme in a 10-inch nonstick, fire-proof skillet, cover with a lid, and place on the grill rack. Cook the onion mixture for 15 to 20 minutes, stirring occasionally, until the onions are caramelized and most of the liquid is evaporated. Remove the pan from the grill and set aside. To make the spread, combine the cheese and horseradish in a fire-proof saucepan, cover, and set aside. To make the patties, combine the meat, Merlot, Au jus, steak sauce, herbs, garlic, onion, the beef onion and the onion envelope mixes in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, place the saucepan with the cheese spread on the outer edge of the rack to warm the cheese mixture just until it reaches a very soft, spreading consistency. Remove the saucepan from the grill and set aside. During the final minutes of grilling the patties, add equal portion of caramelized mushroom / onion mixture to each patty. Then add a slice of Gruyere cheese on top of mushroom/onion mixture on the patty. Close the grill lid for a quicker melt of about 1 – 2 minutes. When the patties are cooked, remove from the grill; Tent the burgers with tin foil to keep warm. Lightly oil the buns halves with extra virgin olive oil. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, spread a generous amount of the creamy horseradish spread mixture over the cut sides of the rolls. On each roll bottom, place lettuce leaves and the patty. Add the roll tops and serve.