Herbed Burgers with Gorgonzola, Alfalfa Sprouts and Wine-marinated Red Peppers, Mushrooms and Tomatoes

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Marinated Vegetables
1 cup jarred roasted red peppers
3/4 cup sliced shiitake mushrooms
1/2 cup "sun-dried" tomatoes
3 Tbs. Sutter Home Sauvignon Blanc wine
2 Tbs. Colavita olive oil
Cream Cheese/Basil Mayonnaise Spread
8 oz. cream cheese
1 cup mayonnaise
12 medium-size fresh basil leaves, chopped
2 lbs. 80/20 ground beef
2 Tbs. fresh whole thyme
2 Tbs. freshly ground fresh rosemary
2 Tbs. Worcestershire sauce
2 Tbs. Colavita olive oil
1 1/2 teas. salt
6 oz. Gorgonzola cheese
4 oz. fresh alfalfa sprouts
6 jumbo hamburger buns
6 Tbs. Colavita olive oil
Vegetable oil to coat grill rack.



Pre-heat covered gas grill to 400 degrees. To make marinated vegetables: Slice roasted red peppers into strips about 1/4 inch wide. Slice dried tomatoes into strips about 1/4 inch wide. Place red pepper strips, dried tomato strips and mushrooms in a shallow bowl. Add 3 Tbs. Sutter Home Sauvignon Blanc wine. Add 2 Tbs. olive oil. Mix well. Leave at room temperature until ready to use. To make spread: Soften cream cheese at room temperature and cut into four or five pieces. Put cream cheese and mayonnaise in a blender and mix until fairly smooth. Put mixture into a bowl, and add chopped basil to cream cheese/mayonnaise mixture. Stir the basil uniformly into the mixture. Refrigerate until ready to use. To make patties: Combine beef, thyme, rosemary, Worcestershire sauce, olive oil and salt in large mixing bowl. Using a large case knife, slice the seasonings into the meat (like cutting pie pastry). Divide meat into six equal portions and form portions into patties about ½ inch thick. Brush grill rack with oil. Place the patties on the grill, cover and grill for about 6 minutes, turn and grill for about 6 more minutes. Turn back on other side for a few seconds. During last few minutes of of cooking, drizzle about 1/2 Tbs. olive oil on the cut side of both halves of each bun. Place cut side down on grill on grill until edges are slightly toasted. To assemble burgers: Spread cream cheese/basil mayonnaise spread on cut side of top and bottom buns. Place a patty on each bottom bun. Spread about 1 oz. Gorgonzola cheese on top of each patty. Add more spread on top of cheese. Add generous serving of the marinated vegetables and generous amount of alfalfa sprouts. Add top buns and serve.