Herbie, The Love Burger topped with Mushroom Sauce and Gruyere

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.


Mushroom Sauce-
1/3 cup finely sliced leeks, white part only
1 cup sliced baby bella mushrooms
1 Tablespoon flour for dusting
2 Tablespoon Colavita Olive Oil
1/2 cup + 3 Tablespoons Sutter Home Pinot Noir, ½ cup for sauce and 3 Tablespoons for patties
1 cup beef broth
1 1/2 pound ground chuck
1/2 pound bulk Sage Sausage
2 cloves Garlic, minced
1/4 cup finely chopped sweet onion
1 teaspoon Herbs de Provence
2 teaspoons Salt
Vegetable oil, for brushing on the grill rack
Dijon- Mayonnaise Spread-
1/4 cup Grey Poupon Deli Brown Mustard
1/2 cup Mayonnaise
6 French Rolls, split and toasted
6 slices of Gruyere Cheese (6 – 1oz slices)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mushroom sauce, combine the leeks and mushrooms in a small mixing bowl and toss with flour to dust. Place the olive oil in a 10-inch nonstick fire- proof skillet and place on grill. Once olive oil is heated, place the flour coated leeks and mushrooms in the 10-inch pan and cook until leeks just begin to soften (approx. 3 minutes), stirring frequently. Add ½ cup Pinot Noir (set additional 3 tablespoons aside for use in patties) and beef broth to the skillet. With a large whisk, stir sauce until liquid begins to simmer. Cover with a lid, and cook the onion mixture for 10 to 15 minutes, stirring occasionally, until the leek and mushroom sauce has reduced by half. Remove the pan from the grill and set aside. To make the patties, combine the beef, sausage, minced garlic, chopped onion, Herbs de Provence, salt, and reserved 3 tablespoons of wine 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. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 7 minutes on each side for medium. Meanwhile, make the spread by combining the Grey Poupon and mayonnaise with a small whisk. Mix until well combined. Place in refrigerator until ready to use. During the final minutes of grilling the patties, place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. Remove from grill. Place equal amounts of mushroom sauce on each patty and top each with 1 slice of cheese. Cover for 1 to 2 minutes, until cheese is just melted. To assemble the burgers, place a equal amount of the Dijon- Mayonnaise spread over the cut sides of the rolls. On each roll bottom, place a cheese and mushroom topped patty. Add the roll tops and serve. Makes 6 burgers