Oregon Harvest Burger with Rosemary Aoili

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.

As locavores, my family enjoys creating great meals with the bounty of the day. The inspiration for this burger came from an extra large zucchini that was hiding in our garden. We love grilled zucchini, but prefer small ones. Rather than toss this behemoth into the compost pile, I cut it crosswise into rounds and it became the perfect accompaniment to a burger.
This burger recipe has it all! The great tastes of grilled beef and pinot noir are complimented by fresh rosemary, earthy Portabella mushrooms and grilled zucchini.


for aioli
1 head garlic
1 cup mayonnaise
2 tablespoons fresh rosemary, minced
1 teaspoon extra virgin olive oil

For vegetables

6 Portabella mushroom caps
1/2 cup Sutter Home Pinot Noir
1 3 1/2 inch diameter or larger zucchini
olive oil

for burgers
2 pounds ground beef, 15 percent fat
1/4 cup Sutter Home Pinot Noir
1 tablespoon worcestershire sauce
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1/2 teaspoon black pepper

6 slices Como bread, cut 1/2 inch thick
Extra virgin olive oil


Preheat, clean and oil your grill.
Cut top 1/3 off head of garlic and wrap in foil. Place on grill to roast for about 15 minutes, until garlic is soft when squeezed through foil. Remove from heat and unwrap from foil to allow to cool. Squeeze garlic into a smsll bowl, you should have about one tablespoon. Mix in mayonnaise, rosemary and olive oil, stir well . Set aside.
Remove stems from mushrooms and chop stems fine; set aside. Place mushrooms in pie plate with 1/2 cup pinot noir, allow to marinate for 20 to 30 minutes, turning now and again. Cut zucchini crosswise into 1/2 inch rounds. You should have 6 to 12. Brush with olive oil and place on grill; grill until grill marks appear, about 3 minutes, flip and continue grilling until zucchini is soft and nicely colored. Remove from heat and set aside.
Place mushrooms on the grill, gill side down and grill for 5 minutes, turn and continue cooking until mushrooms are fragrant and soft, about 4 more minutes. Remove from heat and set aside.
Mix in a large bowl the mushroom stems, burger, Pinot Noir, worcestershire, fresh thyme, fresh rosemary and black pepper with your hands. Form 6 patties, about 4 inches in diameter, and set aside wihile you grill the Como bread. Brush one side of bread with olive oil and grill on oiled side for 3 minutes, until lightly toasted. Place burgers on grill and grill for about 4 minutes, then flip and cook for another 3 minutes, until nicely browned.
To assemble, place one slice of grilled como bread on a work surface, spread about 1 teaspoon rosemary aoil on then top with one or two slices of zucchini. Top with a burger patty, more aioli, then the Portabella cap, rounded side up. Place on platter or individual plates and serve with a knife and fork and a glass of Sutter Home |Pinot Noir.