Happy Camper Burger

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Garlic Basil Butter:
1 and ½ sticks of butter (salted)
4 garlic cloves, pressed
12 fresh chopped basil leaves
Juice of 1 lemon
Caramelized Onions with Mushrooms:
½ stick of butter (salted)
6 tablespoons Colavita extra virgin olive oil
1 large yellow onions cut in half and thinly sliced
1-large red onion cut in half and thinly sliced
6 oz baby portobello mushrooms sliced
6 oz shitake mushrooms stems removed and sliced
4 beef bullion cubes
1 teaspoon sea salt
1/3 cup Sutter Home White Zinfandel
2 1/2 pounds ground chuck
2 packages of brown gravy mix (any brand)
2 teaspoons of fresh ground back pepper
1/3 cup Sutter Home White Zinfandel
Vegetable oil, for brushing the grill rack
6 Kaiser rolls, split
1 cup Dubliner Irish Cheese



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the garlic butter, combine the butter, pressed garlic, chopped fresh basil and the juice of 1 lemon, in a bowl. Mix well and set aside. To make the carmalized onions with mushrooms, place the butter, extra virgin olive oil, yellow onion, and red onion in 12 inch firesafe skillet (cast iron works great). Cook on medium heat for 10 minutes or until onions become transulent. Add portobello and shitake mushrooms, bullion cubes, salt and Sutter Home White Zinfandel to the skillet. Continue to cook on medium heat for 15 to 20 minutes or until onions have carmelized and liquid has reduced. Reduce to simmer/low and perpare the patties. To make the patties, combine the groud chuck, brown gravy, black pepper and Sutter Home White Zinfancel in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium (until a meat thermometer registers 140 degrees). During the last few minutes of cooking, carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of the garlic butter on both sides of the rolls. On each roll bottom, place a patty, and an equal amount carmalized onions with mushrooms. Top with an equal amount of Dubliner Irish Cheese. Add the roll tops, serve and enjoy! Makes 6 burgers