Homemade Ground Beef Burger with Sutter Home Cabernet sauteed mushrooms, California Avacados and Sharp Cheddar Cheese

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


For the Homemade Ground Beef:
8 oz Chuck Steak (trimmed cut into 1 inch cubes)
8 oz Sirloin Steak (trimmed cut into 1 inch cubes)
1/4 tsp.Kosher Salt
For the Sauteed Mushrooms
4 oz sliced fresh Button mushrooms
1 TBSP Colavita Olive Oil
1 TBSP Butter
1/4 cup Sutter Home Cabernet Sauvignon
1 clove garlic (finely chopped)
1 cup Beef Broth
1 California Avacado (sliced to place on top of burger)
2 Freshly baked Kaiser Rolls
1 TBSP Grey Poupon® Dijon Mustard
2 Slice Aged Sharp Cheddar Cheese



for the Homemade Ground Beef: Take 4 oz of the Chuck and 4 oz of the Sirloin Steak and place in a Food Processer (this should be done in twice). Hit the pulse button 8-10 times until the beef has the consistency of ground beef. Combine the beef and add 1/4 teaspoon of Kosher Salt. Form into two patties. For the sauteed Mushrooms: Place mushrooms in a saute pan along with Colavita Olive Oil, butter, Sutter Home Cabernet Sauvignon, garlic and beef broth. Simmer on medium heat on stove top until liquid has become a very thick sauce to the point all liquid having evaporated. Place the burgers on the grill and cook until almost medium rare. Top the burger with the mushrooms and sliced avacado. Move burgers to indirect heat and place sharp cheddar cheese on top of mushrooms and avacados. Place cover on grill for a couple of minutes to melt the cheese on top of the mushrooms and avacado's to keep them in place. Place burger on Kaiser Roll (with Grey Poupon® Dijon Mustard generously spread on bottom portion of the roll. Enjoy your burgers with potato chips and Pretzels!