Mushroom Studded Beef Burgers with Corn, Tomato and Gorgonzola Relish; Basil Mayonnaise and Arugula

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


2 T olive oil
1 1/2 cups crimini mushrooms, chopped
2 garlic gloves, pressed
1 tsp fresh picked thyme leaves, chopped
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
2 lbs freshly ground beef chuck

1 medium sized red onion, cleaned and thickly sliced
4 ears of corn, shucked with silks removed
3 T olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tomatoes, seeded and diced
1 T fresh lemon juice
1/2 cup crumbled gorgonzola

1 cup prepared mayonnaise
1 cup fresh picked basil leaves
1 tsp fresh lemon juice
1/4 tsp kosher salt
pinch freshly ground black pepper

olive oil for brushing the grill
6 kaiser rolls
6 small handfuls of arugula leaves


Preheat a gas grill to medium-high.

To make the patties, place a large skillet on the heated grill. When hot, add the olive oil and mushrooms. Saute 2-4 minutes until golden brown on one side, then turn and brown the other side, 2-4 minutes more. Then add the garlic and thyme and saute about 1 more minute until the garlic is fragrant and slightly softened. Remove from heat and add 1/2 tsp of kosher salt and 1/4 tsp of black pepper. Let cool. Once cooled, add the mushroom mixture, beef, 1 tsp kosher salt and 1/2 tsp black pepper in a mixing bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide into 6 equal portions and form into patties to fit the rolls. Cover and chill.

To make the relish, brush the thick slices of onion and corn with 1 T of the olive oil. Season with 1/4 tsp of kosher salt and place on the heated grill. Turn and move the onions and corn on the grill until cooked and char marks are achieved, about 5 minutes for the onions and 10 minutes for the corn. When done, remove from the grill and cool. When cooled, dice the onions and cut the corn from the cob. Add the onions, corn, 2 T olive oil, 3/4 tsp kosher salt, black pepper, tomatoes, and lemon juice to a mixing bowl and stir to combine. Fold in the gorgonzola cheese, cover and chill.

Make the basil mayonnaise by adding the prepared mayonnaise, basil, lemon juice, kosher salt and pepper to a food processor. Pulse until thoroughly combined and smooth. Cover and chill.

When ready to grill, brush the heated grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 minutes on each side for medium. During the last 2 minutes of grilling, place the rolls on the outer edges of the grill rack to toast lightly.

To assemble the burgers, spread a generous spoonful of the mayonnaise each side of the toasted rolls. Top the bottom rolls with a small handful of arugula leaves. Top with a patty, then generous spoonful of the relish. Add the top roll and serve immediately.