Lavish Beef Wellington Burgers

Pairs well with:


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


2 Medium Whole Garlic Cloves (peeled)
2 Shallot Whole Cloves (peeled)
8 Medium Sized Mushroom Caps (cleaned-white or mixed variety) 187 ml. "Sutter Home" Zinfandel
2 lb. 80% Lean Angus Ground Chuck
2 T. Soy Sauce
2 T. + 3T.  Beef Base
1 T. "Colavita" Olive Oil
1/4 lb. Pate de Foie Gras (with or without truffles)
1/4 lb. Gorgonzola Cheese (slices or wedge)
6 Large Prebaked Croissants
2-3 oz. Fresh Washed Watercress



Skewer garlic, shallots and mushrooms. Place in a shallow container and pour wine over. Set aside to marinate. Place ground beef into a bowl. In a seperate small bowl, mix soy sauce with 2T. beef base. Add to beef and incorporate. Form 6 patties. Heat a gas grill on high heat for 8-10 minutes. Brush grill with olive oil and place mushroom skewer(s) on outer edge of grill. Reserve liquid. Then place burgers on directly above flame. Cook on high for 5 minutes, with lid closed, flip burgers with a spatula, flip skewer(s) with tongs. Reduce heat to medium-low, close lid and cook for another 8 minutes. While those are finishing, divide foie gras into 6 portions. Do the same with the gorgonzola cheese and place on top of foie gras. Set aside. Slice croissants horizontally. Turn off grill after the above 8 minutes and remove mushroom skewer(s). Place croissants on grill insides down and top burgers with foie gras and gorgonzola cheese. Close lid. In a small bowl, mix reserved marinade liquid with 3 T. beef base. Set aside. Remove garlic, shallots and mushrooms from skewer(s) and place in a food processor. Pulse and scrape sides until it looks finely chopped. Place croissant bottoms on a plate, evenly divide mushroom mixture onto each and spread to cover croissant. Place a burger on each croissant, top each burger with a small pile of watercress and drizzle with wine, beef base mixture and place the croissant top on at an angle. This way you may see what is on the burger.