Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
To make Bruschetta Mayonnaise Sauce: combine mayonnaise, tomato bruschetta and olives until well-blended. Cover and refrigerate.
To make Shallot Mushroom Sauce:
melt the butter in a medium-size, fireproof skillet on the grill. Add the shallots and mushrooms and saute 5 to 8 minutes until shallots and mushrooms are tender and soft. Mix together the Sutter Home Cabernet Sauvignon, beef stock and cornstarch in a small bowl until well-blended. Add to shallot mushroom mixture slowly, stirring constantly.
Cook until sauce is thickened; cover and keep warm.
To make Burger Patties:
combine ground chuck, ground pork, sea salt, pepper, green onions and garlic, basil and Parmesan cheese in a large bowl. Handling meat as little as possible to avoid compacting it,
divide the mixture into 6 equal portions and shape into patties.
When the grill is ready, spray the grill rack with PAM Grilling. Place the patties on the rack. Cover and cook 4 to 5 minutes. Flip the patties over and cook 4 to 5 minutes more or until the juices run clear. During the last few minutes of cooking, place potato rolls cut side down, on the outer edges of the rack, to toast them lightly.
To assemble the Mediterranean Burgers, place the patties on the bottom halves of the potato buns. Divide Shallot Mushroom Sauce evenly over the patties. Spread 1 1/2 tablespoons of the Bruschetta Mayonnaise Sauce on cut side of potato bun tops. Place tops on the burgers. Serve with remaining Bruschetta Mayonnaise Sauce and enjoy with a glass of Sutter Home Cabernet Sauvignon.