marsala mushroom goatcheese burgers

Pairs well with:


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


Goat cheese mushroom stuffing:
12 oz. softened goat cheese
1 8 oz. cup minced mushrooms
1 large minced shallot
1 tsp. flour
4 tblsp. butter
1/8 cup cooking sherry
1/4 cup marsala wine
2 lbs. 90% lean ground beef
1 tstp. fresh ground blackpepper
1 tsp. kosher salt seasoned salt
6 (41/2") Kaiser rolls or 6 large onion buns
buttter for toasting buns
vegetable oil for brushing on grill



Preheat gas grill to high. To make the stuffing, melt butter in a medium skillet. Add the minced mushrooms, shallot and flour and cook on medium for about 3 to 4 minutes or until vegetables are slightly golden in color. Add sherry and marsala wine and cook until liquid is mostly evaporated. Allow mixture to cool and then add to softened goatcheese. Mix well and set asside. To make patties, add the salt and pepper and mix well. Form meat into 6 patties. Divide the stuffing mixture into 6 portions and put in the middle of each patty and spread almost to edges. Fold patty in half and reshape into a circle again, taking care to keep stuffing in the middle with meat completely covering top and bottom. Sprinkle with seasoned salt and grill until desired doneness.