Incredible Cremini Boursin Burgers

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.


Cremini Mushroom Mixture:
1 ½ tablespoons olive oil
2 ¼ cups vidalia onion, finely chopped
4 cloves garlic, minced
1 ¼ lb cremini mushrooms with stems removed, finely chopped in a food processor
½ cup Sutter Home Pinot Noir
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons fresh basil, finely chopped
Roasted Red Pepper Aioli:
1 garlic clove, peeled and slightly crushed
1/8 teaspoon sea salt
1 egg yolk
½ teaspoon Dijon mustard
½ teaspoon fresh lemon juice
1/3 cup roasted red peppers, roughly chopped
¼ cup olive oil
2 ½ lb ground beef, 93% lean ¾ lb (12 oz.) of cremini mushroom mixture
3 teaspoons Worcestershire sauce
1 teaspoon salt
½ teaspoon freshly ground pepper
Vegetable oil, for brushing grill rack
6 bakery fresh old fashioned Kaiser rolls, split
1 ½ cups baby spinach, stems removed
4 oz. Cream Cheese with garlic and fine herbs.
6 (¼ inch thick) large heirloom tomato slices
Balsamic vinegar, for drizzling on tomatoes



Preheat gas grill to medium-high heat. To make cremini mushroom mixture, place a large 12-inch fire proof skillet on the grill rack over medium high heat. Add the olive oil to the skillet and heat about 2 minutes. Add onions and garlic and sauté over moderate heat until onion is translucent, about 5 minutes. Add Pinot Noir and cook about 2 more minutes. Add mushrooms, salt and pepper and cook, stirring occasionally, until most of the liquid is evaporated, about 15 minutes. Move mixture into a bowl, stir in basil and let cool. Set skillet aside. To make roasted red pepper aioli, combine garlic and salt in food processor. Add egg yolk and combine. Add Dijon mustard, lemon juice, and roasted red peppers, combine. With the machine running, slowly add olive oil until the mixture forms a thick emulsion. To make the patties, lightly separate strands of ground beef with your fingers. Then, lightly mix in cooled cremini mixture, Worcestershire sauce, additional salt and pepper until uniform. Divide the mixture into 6 equal patties that fit the size of the bun. Brush the grill rack with vegetable oil. Place the patties on the bottom rack, close lid and cook about 5 minutes. Flip the patties and continue grilling about 5-6 minutes or until desired doneness. Add the buns, cut side down on the grill rack and toast lightly. To assemble the burgers, place a generous amount of roasted red pepper aioli to the bottom of the bun. Place ¼ cup of baby spinach on top of aioli, then the burger patty on top of the spinach. Spread 1/8 inch thick layer of boursin cheese to cover the top of the patty, place an heirloom tomato slice on top of the cheese and drizzle with balsamic vinegar, place the top of the bun on and ENJOY! Makes 6 burgers.