Gorgonzola Peppercorn Mushroom Burger

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


2 tablespoons butter
1 finely chopped shallot
2 cups slice mushrooms
¼ cup Sutter Home Merlot wine
¼ cup heavy cream
¼ cup beef broth
1 tablespoon freshly ground pepper
2 pounds Ground Round
¼ cup ground mixed peppercorns
1tbls salt
1 ½ cup Gorgonzola cheese
1 cup crushed ice
Olive oil, for brushing burgers
Romaine Lettuce
6 Kaiser Rolls



Heat charcoal grill 30 minutes prior to cooking

To make mushroom cream sauce. Place butter, shallots and garlic in a grill pan heating until the garlic and shallots are softened. Add mushrooms and Merlot let cook 5 minutes. Add heavy cream and beef broth, cook until thickened. (Total sauce cook time approximately 12 minutes). Place to the side to cool off slightly.

To make the patties, combine the ground round, peppercorns, salt, and Gorgonzola cheese in a large bowl stirring a few times, just enough to mix ingredients. Form six patties from the mixture adding a few ice cubes to each patty. Brush both sides of the burger with olive oil and place them on the grill. Cook burgers for 7 minutes on each side flipping burgers only once.

Put Romaine Lettuce the top inside portion of the roll. Place the hamburger patty on the inside of the bottom bun. Top the hamburger with mushroom sauce. Close bun and enjoy!

Recipe Yields 6 Servings