Pairs well with:


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


1 tablespoon butter
3 tablespoons Colavita Extra Virgin Olilve Oil
1 cup fresh sliced white mushrooms
1 medium-size red bell pepper, washed, cored and cut into strips (approximately 3-1/2 x 1/2-inch)
2 lbs.ground beef chuck
1/4 cup Sutter Home White Zinfandel
3 teaspons Worcestershire sauce
2 tablespoons fresh oregano leaves, washed, drained and choped
1/2 cup fresh basil leaves, washed, drained and chopped
2 teaspoons ground sea salt
1-1/2 teaspoons freshly ground black pepper
3 tablespoons minced sweet onion
1/2 cup crumbled Grogonzola (blue cheese)
2/3 cup soft goat cheese
2 ripe California Avocados, halved, seeds removed, peeled and cut into chunks
3 teaspoons lemon juice
6 Bolillo Rolls, split, lengthwise (may purchase these at Wal Mart Super Center Bakeries) or may use short, crusty, oblong rolls,such as Hoagie rolls
4 tablespoons puchased garlic spread
6 leavse green or red tipped leaf lettuce, washed and well drained



Turn gas grill onto medium heat. Place butter and 1 tablespoon the olive oil into fireproof 9 or 10-inch skillet. Place skillet onto hot grill and heat until butter is melted. Add mushrooms and bell pepper and cook until mushrooms are limp and bell peppers are crisp-tender. Remove from grill and with a slotted spoon, remove vegetables from pan to bowl and set asdie. Turn grill off.

In a large mixing bowl, combine beef with wine, Worcestershire sauce, oregano leaves, basil leaves, salt, pepper and onion; toss with a fork to combine and mix with minimal amount of packing. Divide mixture into 6 equal portions; form each portion into an oval patty to fit rolls. Cover and refrigerate while preparing spread.

To make Blue and Green Spread: In a medium-size mixing bowl, place Gorgonzola, goat cheese, avocado chunks and lemon jucie; beat on medium-high speed of electric mixer until all ingredients are well combined and smooth. Cover and refrigerate while burgers are cooking.

Spread split sides of rolls with garlic spread, using about 1 teaspoon per side; cover and keep until needed.

Brush grill grids with remaining olive oil. Turn heat on to medium heat again and place burgers on direct heat of gas grill (about 4 inches from heat source). Close lid on gas grill and cook for 7 minutes. Turn burgers over and cook for 7 to 8 minutes longer. During the last 3 minutes of cooking burgers, place rolls, on sides of grill, spread-sides-down, to heat and lightly toast.

When burgers are finished cooking, remove rolls to one plate and burgers to another. Assemble burgers: Generously spread both sides of toasted rolls with equal amounts the Blue and Green Spread, using all. On bottom half of each roll, place one lettuce leaf, followed by one burger patty and then equal amounts of cooked mushrooms followed by equal amounts of pepper strips,using all. Place top half of roll atop pepper strips and gently press. Use a long toothpick or small skewer inserted in center of each burger to keep intact. Serve at once.