Grilled Flatbread Burger with Cabernet Portobello Salsa

Pairs well with:


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


“Cab-ernated” Portobello Salsa:
1/3 cup Sutter Home Cabernet Sauvignon
1 tablespoon Colavita Balsamic Vinegar
2 Portobello mushroom caps, wiped clean, stem removed and diced
1 tablespoon chopped fresh basil
1 teaspoon chopp



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Add the “Cab-ernated” Portobello Salsa ingredients in a medium bowl and toss to combine. Refrigerate until needed.

To make the patties