Portobello Mushroom Burger w/Red WIne Sauce and Swiss Cheese

Pairs well with:

White Zinfandel

With strawberry and melon essences, this American original is perfectly at home with however you like to unwind.


Peanut Oil for greasing the grill rack
3 large Portobello Mushrooms
2 lb. of Ground Sirloin
1 tsp. dryed tarragon
1 Tsp. worchestershire sauce
4 Tsp. butter
3 Tsp. Rose wine
1 Tsp. Durkee spread
6 slices of Swiss cheese
6 onion buns mayo



Start and prepare the grill, oiling the grill rack with peanut oil While grill is heating, chop mushrooms into small pieces, setting aside a 1/2 cup for the sauce. In a large bowl break up the ground sirloin and mix in the remaining mushrooms, worchestershire sauce, and 1/2 tsp. of tarragon. Form into patties and cover. In a small sauce pan, add the butter and 1/2 cup of mushrooms. Over the medium hot grill melt the butter and saute mushrooms. Place the patties on the grill and continue cooking the sauce by adding the wine, the remaining tarragon, and the Durkee spread. Cook burgers over medium high heat for 7 min. on each side. Move the sauce to the side if it gets too hot. (But keep in mind, you are trying to reduce the liquid somewhat to make it thicker). After grilling the burgers on the second side for 4 min. add the swiss cheese to each patty and toast the onion buns. Spread the buns thin with mayo, place the patties on bottom bun and pour the sauce over each.