Porcini Patty Melts with Root Slaw

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 oz. dried porcini mushrooms
1 qt. water
1 Tbsp. Apple Cider Vinegar
1 Tbsp. Honey
4 oz. Mayonnaise, regular
4 medium Turnips, shredded
1 medium Beet, peeled and shredded
1 medium ginger, peeled,shredded
1 tsp. celery seed
2 tsp. black pepper-freshly ground
2 lbs. ground chuck
1 and 1/2 tsp. salt
1 tsp. black pepper-freshly ground
1/2 cup Colavita Olive Oil for grill,onion and rye bread
12 slices Corn Rye Bread
2 garlic cloves-whole,cleaned
6 Onion slices-thick
24 slices Smoked Gruyere Cheese



For mushrooms: In medium stainless steel bowl, soak mushrooms 45 minutes to 1 hour.

For root slaw: In medium stainless steel bowl, mix vinegar, honey and mayonnaise. With a wire or electric whip, mix until smooth. Add turnips, beet and ginger. Mix well. Add celery seeds, black pepper; mix well and refrigerate.

For burgers: Turn grill on high. Cover. Rinse mushrooms several times, dry with paper towel. Chop fine. In large stainless steel bowl, combine ground chuck, mushrooms, salt and pepper. Mix as little as possible. Form into 6 burgers, place on baking pan.

Brush grill with oil. Brush rye slices with oil and place them on grill 1 min. per side. Place burgers on grill, cover, cook 5-7 min. per side for medium. While burgers are cooking, rub garlic into grilled rye bread. Remove slaw from refrigerator. Mix onion slices with oil, and grill during last two minutes of burgers. Turn grill to low, push burgers and onion to side of grill. Place 12 rye slices on grill, top with 2 slices of cheese each, and let melt for two min.

Final assembly: On a large working surface, place onion, burger, 1 Tbsp. of slaw on 1 slice of rye bread with cheese and cover with other. Cut in half and serve.