Oak Fired CAL Burgers

Pairs well with:

Cabernet Sauvignon

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


Onion-Mushroom Sauté with wine sauce
2 Cups chopped yellow onions
2 cups chopped fresh mushrooms
8 cloves roasted garlic
2 TBLS Beef Base
1 stick of margarine
1 Cup Cabernet Sauvignon
1 TSP Black Pepper
Flavored Mayonnaise
2/3 cup mayonnaise
1/3 cup finely diced Spanish olives with pimiento
1/3 cup finely diced kosher petite pickles
2 pounds ground chuck
½ pound ground pork butt
Vegetable oil for brushing on the grill rack and roasting garlic
18 California avocado slices
6 slices Muenster cheese
6 Ciabatta Rolls
6 ¼ inch slices of vine ripened tomato



Preheat double burner gas grill to highest heat setting. To roast garlic place in aluminum foil, drizzle with olive oil, and place on grill rack for about 10 to 15 minutes. To prepare the onion-mushroom sauté, pre-heat a 12 inch fire-proof skillet, add onions, mushrooms, beef base, margarine, black pepper, and wine. Cook the mixture 20 to 25 minutes stirring often to prevent burning. Once the liquid has been reduced to a thick sauce; remove from heat and place in mixing bowl. Add roasted garlic to mixture and mince with a hand blender. Do not puree. To make the spread; mix the mayonnaise, olives, and pickles in a small bowl. Cover and refrigerate. To make the patties, combine and beef, pork, and onion-mushroom sauté. Lightly mix until well blended. Divide the mixture into 6 even portions and form patties. When the grill is at its highest temperature place 2 smoke boxes completely filled with oak wood chips on one side of the grill. Brush the grill rack with vegetable oil. When the wood in the boxes has completely ignited, place the burgers in the open flames for 1 -2 minutes per side. Once both sides of the burgers have been completely singed in the open flame; move them to the opposite side of the grill and lower heat to lowest setting. Continue cooking an additional 6 to 7 minutes per side. During the final minutes of cooking add a slice of Muenster cheese to each patty. Arrange the ciabatta rolls on the outer edge of the grill and lightly toast both the face and cut side of each roll. To assemble the burgers, spread a generous amount of the flavored mayonnaise over the cut sides of the rolls. On the roll bottom place 3 avocado slices, a patty, and tomato slice. Add the roll tops and serve. Makes 6 burgers