Mama Does Italian Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.


Tomato Topping:
1 large or 2 medium tomatoes
1 medium Vidalia onion
1 Tbsp parsley
1 tsp ketchup
1 tsp Dijon mustard
1 tsp mayonnaise

1 1/2 lbs ground chuck
1 1/2 Tbsp oregano (dried)
1 1/2 tsp basil (dried)
1/2 tsp thyme (dried)
1/2 tsp rosemary (dried)
2 Tbsp dried minced onion
1 Tbsp minced garlic
1/2 tsp black pepper
1 tsp salt
1/2 cup tomato sauce

Mushroom topping:
1 cup sliced baby portobello mushrooms
1 tsp olive oil
1/2 cup Sutter Home Chardonnay wine

2-3 Tbsp vegetable oil, for brushing on grill
1 cup shaved fresh Parmesan cheese
6 Ciabatta rolls, sliced in half



Tomato topping: Slice tomatoes in half and scoop out seeds with a spoon. Chop tomatoes and Vidalia onions, add parsley, ketchup, mustard, and mayonnaise and mix well. Set aside.

Patties: Place ground chuck in a medium bowl, add oregano, basil thyme, rosemary, minced onion, minced garlic, pepper, salt, tomato sauce and mix well. Divide meat into six equal portions and form into round patties approx. 1/2 inch thick and place between sheets of waxed paper. Set aside.

Preheat a gas grill to medium high heat. Place a grill safe pan containing olive oil on grill for 2 minutes, then add mushrooms and sauté for 5 minutes. Add wine to mushrooms and simmer on low heat on one side of grill. Brush grill with vegetable oil and place patties on grill evenly spaced. Let patties cook 5-6 minutes per side with lid closed, turning once. Stir mushrooms when patties are flipped.

During last 2 minutes of cooking, spoon Parmesan cheese onto each patty. Place rolls cut-side-down on top rack of grill, close lid for 2 minutes. Assemble burgers by placing bottom half of each roll on a plate, spoon 1-2 Tbsp of tomato topping onto roll, place patty on roll, top with mushrooms and add top of roll.