Mushroom and Brie Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1.5 lbs. freshly ground chuck
3 cloves garlic, minced
¼ C. fresh Italian parsley
½ C. Sutter Home Cabernet Sauvignon
1 t. ground sea salt
½ t. ground pepper
Mushroom Topping
2 T. Colavita Extra Virgin Olive Oil
1 box fresh agaric (white) mushrooms, sliced
½ t. ground sea salt
¼ t. ground pepper
¼ C. Sutter Home Cabernet Sauvignon
3 cloves garlic, minced
¼ C. fresh Italian parsley
4 poppy-seed Kaiser rolls, split
2 T. Colavita Extra Virgin Olive Oil
1 (6 ounce) container of spreadable Brie cheese



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, mix the ingredients together, using a light touch to avoid squashing the meat too much. Gently shape into four patties. To make the mushroom topping, heat olive oil in medium skillet over medium-high heat until bubbly. Saute mushrooms, salt, and pepper for 5 minutes. Add wine and garlic continue to saute until mushrooms are tender (approximately 10 minutes). Sprinkle with Italian Parsley. Grill the patties while mushrooms simmer. Gently slide each patties onto the grill and cook for 4-5 minutes on each side. Brush each roll bottom and top with olive oil and toast on grill for 1-2 minutes. Spread 1.5 ounces of brie on each roll top. To assemble the burger, top each roll bottom with a freshly-grilled patty. Using a straining spoon, top each patty with a large spoonful or two of the sautéed mushroom mixture. Add the roll tops (with brie). Serve and enjoy with a glass of the remaining Sutter Home Cabernet Sauvignon. Makes four burgers.