Gourmet Mushroom and Swiss Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2.25 Pounds ground sirloin
.75 Pounds ground veal
6 small to medium portabella mushrooms
12 ounces of sliced swiss cheese
6 sesame seed buns
Montreal steak seasoning
Salt and pepper
6 tablespoons of balsalmic vinegar
6 tablespoons olive oil
3 tablespoons worchester sauce
1/2 cup sour cream
1/2 cup ranch dressing
1/4 cup grey poupon mustard



Mix meat, few shakes of Montreal seasoning and worchester sauce int ball and then into 6 patties
Add salt and pepper to taste to burgers
Grill and tuen until burgers reach 160 degrees
Place 2 ounces of chees on each burger

Add balsalmic vinegar and oil in equal portions to the 6 mushrooms
Grill mushrooms 5 minutes per side

Combine sour cream, ranch dressing and mustard.

Warm buns face side down on grill for 2 minutes

Layer sand wich as follows:
1 bun
1 mushroom
1 patty
2 dollops or so of sauce
1 bun