Mushroom, Fontina Quesadilla Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


1 tsp olive oil
1 tbsp chopped red onion
1 tbsp finely chopped and seeded jalapeño pepper
2 1/2 cup chopped portabella mushroom caps
2 cups chopped shitake mushrooms
1/4 tsp salt
2 lbs ground chuck
1 tsp salt
1/2 tsp fresh ground black pepper
12 – 6″ flour tortillas
1 cup shredded fontina cheese



Preheat grill to medium high. In a grill proof medium pan add olive oil and heat 30 seconds. Add onion and jalapeño pepper and cook 2 minutes. Add mushrooms and salt. Saute 5 minutes or until moisture evaporates. Remove and keep warm. Mix together beef, salt and pepper in a large mixing bowl. Shape into 6 – 5″ patties( thin to fill tortillas). Grill 2 minutes each side or to desired doneness. One minutes before burgers done lightly grill tortillas (30 seconds each side). Remove tortillas and place burger on 6 tortillas. Top with cheese, mushrooms and remaining 6 tortillas. Return to grill cheese side down for 1 minute or until cheese melts. Remove and flip and cut each into quarters.