Peruvian Sautee Mushroom and Onion Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.



2 pounds Ground Chuck
3 Tablespoons of Worcestershire Sauce
2 Teaspoons of Salt
1 Teaspoon of Pepper
Half a cup of white onion finely chopped
1 Tablespoon of Ketchup
1.5 Tablespoon of Chili Sauce
2 Teaspoons of Minced Garlic
Half a cup of Parsley finely chopped
2 eggs

Peruvian Sautee Mushroom and Onion Sauce

1 can of Nestle Media Crema (Table Cream)
Half a cube of beef bouillon
1 Tablespoon ground Annatto (Achiote)
1 Teaspoon of salt
1 Teaspoon ground pepper
2 cups of sliced mushrooms
1 cup of chopped white onion
3 Tablespoons of butter

6 sesame seed hamburger buns
6 slices of Muenster cheese
6 Romaine lettuce leaves
12 Roma tomato slices




Preheat a gas grill to medium-high.

To make the sauce, melt the butter and saute the onions and mushrooms until onions are clear. Pour the Table Cream until the onions and mushrooms are well coated. Mix in the rest of the ingredients. Place sauce in a bowl until ready to serve.

To make the patties, combine the ground chuck and the other ingredients using a large bowl avoiding prolonged handling. Shape into 6 patties. Loosely cover with plastic wrap and set aside.

When the grill is ready, place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the Muenster cheese slices on the patties during the last minute of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble the burgers, place a lettuce leaf and two tomato slices on each bun bottom, followed by a cheese-topped patty. Add a generous portion of the mushroom and onion sauce topping. Add the bun tops and serve.

Makes 6 burgers