Hungarian Goulash Burger with Stroganoff-Inspired Sauce

Pairs well with:

Cabernet Sauvignon

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


Stroganoff-Inspired Sauce:
1 tablespoon Colavita olive oil
1 tablespoon unsalted butter
1 1/2 pounds cremini mushrooms, sliced
1/2 large yellow onion, thinly sliced
1/2 medium red bell pepper, diced
1/4 cup Sutter Home Cabernet Sauvignon
1/4 cup low sodium beef broth
2 tablespoon tomato paste
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fat free sour cream
2 tablespoons chopped fresh flat leaf parsley
Hungarian Goulash Burger:
1/2 large yellow onion
1/2 medium red bell pepper, diced
3 large garlic cloves, minced
2 tablespoons low sodium beef broth
2 tablespoons Sutter Home Cabernet Sauvignon
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon tomato paste
1 tablespoon smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground chuck
Vegetable oil, for brushing on the grill
6 (4 1/2-inch) soft Kaiser rolls, split



Preheat a gas grill to high or prepare a medium-hot fire in a charcoal grill with a cover. When the grill is ready, place a 12-inch fireproof skillet on the grill rack to heat. When the skillet is hot, add the olive oil, butter, mushrooms, onion and red bell pepper. Saute the vegetables for 8-10 minutes or until they are soft and most of the liquid has evaporated. Add the wine, broth, tomato paste, paprika, salt and pepper and simmer for 8-10 minutes, stirring occasionally, until the liquids have reduced by half. Stir in the sour cream and parsley and heat for 3-5 minutes. Remove the pan from the grill, cover and set aside. If using a gas grill, reduce the heat to medium high. To make the patties, grate the onion into the bottom of a large mixing bowl. Add the red bell pepper, garlic, broth, wine, parsley, tomato paste, paprika, salt, pepper and parsley and mix well. Add the ground chuck and combine with the onion mixture using a fork. Divide the meat mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, place a patty on each roll bottom and top with the stroganoff sauce. Add the roll tops and serve.