MMM Burger (Mushroom, Merlot, Manchego)

Serves 6
Pairs well with:


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

This burger is packed with flavor from the caramelized onions, mushrooms, and garlic simmered down in Sutter Homes Merlot, topped with an aged Manchego cheese accompanied by roasted heirloom tomato, mustard greens, and bread and butter pickles.

Serves: 6 Regular-Sized Burgers


  • 3 Pounds ground beef
  • 2 Tablespoons unsalted butter
  • 1 Medium red onion, finely diced
  • 6 Ounces Nebrodini mushrooms, finely diced
  • 3 Tablespoons garlic, minced
  • 3 Cups Merlot
  • 6 Slices aged Manchego cheese
  • 1 ½ Cups mustard greens
  • 12 Slices bread and butter pickles
  • 3 Heirloom tomatoes, sliced about ¼-inch thick
  • 4 Tablespoons dry thyme
  • 1/3 Cup Ras-el-Hanout spice
  • Salt and pepper, to taste


  1. Place meat into a large mixing bowl and add the Ras-el-Hanout seasoning
  2. Mix thoroughly with hands and allow to flavor of spice to marry with meat under
  3. Heat butter in a sauté pan on medium heat until just about brown, skim foam from top
    and add the small diced red onion, mushrooms and garlic
  4. Cook until fragrant and mushrooms begin to break down
  5. Add the 3 cups wine, and reduce to approximately 1/3 cup
  6. Cool under refrigeration for 6 to 8 minutes
  7. Combine wine reduction mix to burger mix, and mix very thoroughly with hands making sure to incorporate the liquid into the meat
  8. Portion and shape burgers into 8-ounce portions
  9. Sprinkle tomato slices with salt, black pepper, and dry thyme
  10. Tomatoes can be grilled for 30 seconds on each side, or wrapped in foil and roasted on a grill for two to three minutes
  11. Remove from heat and place on a towel lined plate to absorb liquid
  12. Cook burger patties via grill/griddle/pan to preferred doneness
  13. Grill Brioche buns to get a slight char
  14. Place bread and butter pickles on bottom bun, burger patty, Manchego cheese, mustard
    greens, and roasted tomato, and top bun

COOKING TIP: If cooking burgers in a pan on stove top, reserve 1/4 cup of merlot to deglaze pan with and reduce to almost nothing (au sec) just before removing burgers from pan.