Goat Cheese stuffed Basil Garlic Burgers with balsamic/merlot mushrooms & onions, pancetta and Grilled tomato sauce

Pairs well with:


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

I love italian food and I love Burgers so I put them together. Grilling the tomatoes gives the sauce a fresh taste rather than that of a long simmered sauce. This burger brings all my favorite tastes of italian cooking together!


Grilled Tomato Sauce:
4 medium Roma tomatoes
2 tbsp olive oil
1 tsp kosher salt
½ tsp cracked pepper
1 tsp roasted garlic
4 large basil leaves
½ cup grated parmesan cheese

3 tbsp olive oil
6-thick cut slices pancetta

Balsamic-Merlot mushrooms & onions:
8 oz baby portabella mushrooms sliced
1 large red onion, sliced
¼ tsp of kosher salt
¼ tsp cracked pepper
½ cup sutter home merlot
½ cup balsamic vinegar
pinch sugar

Burger Patties:
2 1/4 pounds ground beef 80/20
3 tbsp fresh basil, chopped
1 ½ tbsp roasted garlic
2 tsp kosher salt
1 ½ tsp cracked pepper
1/3 cup sutter home merlot
9 Tbsp goat cheese (herb flavored if you can find it)

2 cloves garlic, cut in half
6 ciabatta buns


1. Cut tomatoes in half lengthwise. Drizzle with the olive oil and season with salt and pepper.
2. Place cut side down on med-hi grill. Grill for 4 minutes and then flip to skin side down and cook for another 2 minutes.
3. Combine tomatoes in blender with garlic, basil and parmesan cheese. Blend until slightly chunky

4. Heat oil in fire proof pan on med-hi heat on grill.
5. Cook slices of pancetta until crisp. Then set aside on paper towel until ready for burger assembly.
6. Add mushrooms and onion to pan containing the remaining pancetta drippings and oil. Cook until onions become translucent and mushrooms are browned, about 10 minutes.
7. Season with salt and pepper
8. Add wine and balsamic vinegar to pan. Add a pinch sugar and let reduce until almost all the liquid is gone about 10 -15 minutes more.

9. Combine beef, basil, and roasted garlic.
10. Season with salt and pepper.
11. Add wine and mix together with the back of a large spoon until all ingredients are incorporated
12. Divide meat mixture into 12 equal portions and then press each portion between wax paper until ¼ inch thick. I like to press my burgers between 2 salad plates for the right thickness and less mess.
13. Place 1 ½ Tbsp goat cheese in the center of 6 patties. Place 1 of the remaining 6 patties on top of each of the cheese topped patties. Squeeze edges together so cheese will not ooze out when cooking, forming 6 patties. Place burgers in refrigerator until ready to grill.
14. Place burgers on med/hi grill. Allow meat to cook about 4-5 minutes on each side. After you flip the burger put a small puncture hole in the center of the burger using the end of your spatula to prevent the cheese from oozing out.
15. While burgers are cooking, rub both sides of the buns with the cut side of a garlic clove. When burgers are 2 minutes away from being done, place ciabatta buns on grill to toast. After 1 minute flip bun over to toast opposite side.

Burger assembly:
Place crisp pancetta on bottom bun. Top with burger. Place onion and mushroom mixture on top of burger patty. Top with tomato sauce and then bun top.