Italian Herb-Spiked Quattro Formaggio Bugers with Balsamic Portabello Grillers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 3/4 pounds ground chuck
1/2 pound sweet Italian sausage, with casings removed
1/2 teaspoon kosher salt
1/3 cup finely grated Pecorino Romano cheese
1/3 cup chopped fresh basil
1 Tablespoon finely chopped fresh rosemary
2 Tablespoons finely chopped fresh marjoram
3 finely minced garlic cloves
3 Tablespoons Sutter Home Pinot Noir
Balsamic Portabello Grillers:
5 medium sized Portabello mushrooms, with stems removed
1/3 cup balsamic vinegar
1/4 cup Colavita extra virgin olive oil
1/4 teaspoon black pepper
salt, to taste
Pomodoro Spread:
1/4 cup finely chopped sundried tomatoes in oil, drained
1/4 cup whole milk fresh ricotta cheese
1/4 cup soft, mild goat cheese
vegetable oil, for brushing on the grill rack
6 (1/4 inch) thick slices fresh mozzarella cheese
6 Ciabatta rolls, split
1 1/4 cups loosely packed baby arugula leaves



Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

To make the patties, in a large bowl gently combine the ground chuck, Italian
sausage, salt, Pecorino Romano cheese, basil, rosemary, marjoram, garlic and Pinot
Noir. Without compacting meat, form into 6 patties sized to fit the rolls. Cover
loosely with plastic wrap and refrigerate until grilling.

To make the balsamic portabello grillers, place mushrooms, cap sides down, in
a large glass casserole dish. In a small bowl whisk together the balsamic vinegar,
olive oil and pepper. Pour over the mushrooms, cover, and leave to marinate for 15
minutes. Place mushrooms on the grill rack and cook on the grill for 8 to 10 minutes
or until soft. Thickly slice, sprinkle with salt, and cover with foil to keep warm.
Set aside.

To make the pomodoro spread, in a medium bowl stir together the sundried tomatoes,
ricotta cheese and goat cheese until evenly blended. Cover and refrigerate until

With grill still at medium-hot or medium-high heat, brush the grill rack with
vegetable oil. Place the patties on the rack and grill, covered, until done to
preference, about 5 to 7 minutes on each side for medium doneness, turning once.
During the last few minutes of cooking, place equal amounts of mushroom slices on top
of each patty. Carefully top mushrooms on each patty with a slice of mozzarella
cheese and grill until cheese melts. During the last minute of cooking, place rolls
cut sides down on the outer edges of the grill rack to lightly toast.

To assemble the burgers, onto each roll bottom spread equal amounts of the pomodoro
spread. Top each with equal amounts of the baby arugula, a mushroom and cheese-topped
patty, and the roll tops.