Grilled burgers stuffed with Portobello & Shiitake mushrooms

Pairs well with:


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


2 tablespoons Sutter Home Zinfandel
1 shallot ( 2 oz) finely diced
4 oz. coarsely diced mushrooms (2 oz. each Portobello & Shiitake) 3 oz. shredded Gouda Cheese
1/3 cup mayonnaise (with a few drops of lemon)
1 1/2 teaspoons Grey Poupon Mustard
1 teaspoon ketchup
1 teaspoon Sutter Home Zinfandel
2 1/2 lbs. 85% lean ground chuck beef
3 tablespoons Sutter Home Zinfandel
2 1/2 tespoons Meat Magic
1 teaspoon garlic powder
1 teaspoon black pepper
2 1/2 teaspoons Kosher salt
12 slices Gouda cheese (approximately 1 1/2"W X 3"L X 3/16"thick (2 1/2 oz. total)
Oil for brushing grill rack
6 Kaiser rolls
Romaine Lettuce (12 pieces to fit bun)
6 tomato slices



Prepare charcoal grill with cover for direct heat to medium high; or gas grill for medium high heat. Make stuffing: Mix together in a small dish 2 tablespoons Zinfandel, 2 oz. finely diced shallot, 4 oz. total coarsely diced Portobello and Shiitake mushrooms. Set aside. Grate 3 oz.Gouda cheese into another small dish and set aside. Make sauce: In a small dish mix together 1/3 Cup mayonnaise, 1 1/2 teaspoon mustard, 1 teaspoon ketchup and 1 tsp. Zinfandel. Refrigerate. Make meat patties: In a large mixing bowl, place 2 1/2 lbs. ground chuck. Pour the 3 tablespoons of Zinfandel evenly over the surface of the meat. In a separate small dish mix seasonings: 2 1/2 teaspoon Chef Paul Prudhomme's Meat Magic, 1 teaspoon garlic powder, 1 teaspoon black pepper, and 2 1/2 teaspoons Kosher salt. Mix well and sprinkle over surface of meat. Gently work seasonings evenly into the meat. Divide the seasoned meat into 12 equal portions and shape into round patties at least 5 1/2" diameter. In the center of each of 6 patties place 2 tablespoons mushroom mixture and 1 tablespoon grated cheese. Place a meat pattie on top and seal the edges. Cook burgers: Brush grill rack with oil. Place burgers on medium high heated grill and cook for 3 minutes, turn burger and place 2 slices Gouda (appr. 2 1/2" W X 3"L X 3/16" thick) on top, continue cooking for 2 to 3 minutes until desired doneness. Remove burgers to a warmed platter and let rest for 2 to 3 minutes before assembling. While burgers are resting, warm buns on grill. (Note: A sheet of aluminum foil placed on the rack will help keep the buns from burning — watch carefully.) Assemble burgers: Sparingly spread both cut sides of warmed bun with sauce. On the bottom slice of each bun layer: lettuce leaf, cooked burger, fresh tomato slice, extra freshly ground pepper, lettuce leaf, bun top.