Pesto, Sundried Tomato & Goat Cheese Burger

Pairs well with:

Cabernet Sauvignon

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


½ stick butter
1 Large sweet onion, diced
1 cup chopped portabella mushrooms
½ cup chopped shitake mushrooms
½ tspn kosher salt
½ tspn fresh ground peppe
r ½ cup finely chopped and seeded ripe Roma tomatoes
1 cup mayonnaise
2 TBLSPNS fresh garlic, very finely chopped
2 TBLSPNS fresh basil, chopped
2 ½ lbs ground chuck
6 oz. cream cheese
6 oz. goat cheese
½ cup sundried tomato in oil finely minced
½ cup commercially prepared basil pesto
2 tspns kosher salt
2 tspns fresh ground pepper
oil for the grill
2 Loaves Italian Semolina Bread sliced in half (sandwich style) and cut into thirds



Prepare the grill for Medium-Hot temperature FOR THE MUSHROOM AND ONION TAPENADE: Melt the butter in a skillet that has been placed on the grill. Add the onions and mushrooms and sauté until golden brown and soft. Season with the salt and pepper. Put the mixture into a food processor and pulse, leaving it rather chunky. Do not puree. Remove from the heat and fold the tomatoes into the mushroom, onion mixture. FOR THE GARLIC BASIL MAYONNAISE: In a medium size bowl, mix the mayonnaise, garlic and basil until well combined. FOR THE BURGER PATTIES: Ina large bowl, mix the ground chuck, the cream cheese, the goat cheese, the sun dried tomato, and the basil pesto. Season with salt and pepper. Mix the ingredients well and form into 6 patties. Brush the grill with vegetable oil. Place the patties on the grill and cook for about 5 minutes with the cover closed. Flip the burgers over and cook on the other side for about 4-5 minutes more. Just before the burgers are done, brush the bread with oil and grill lightly. To build the burgers, place a generous portion of the garlic mayonnaise on the bottom half of the bread. Place a burger patty on top and brush with another small amount of the mayonnaise. Place a generous portion of the mushroom, onion and tomato tapenade on top of the burger. Lay the other piece of bread on top. Serve and enjoy! Makes 6 burgers