Portofino Burgers

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.


6 large portobello mushrooms, gills removed
3 cloves garlic, minced
3 tbsp balsamic vinegar
6 tbsp olive oil
2 lbs. ground chuck
1 tsp coarse salt
1/2 tsp fresh ground black pepper
2 tbsp olive oil
1 1/2 large red onions, thinly sliced
large ball fresh mozzarella, sliced into 6 slices
6 focaccia or ciabatta rolls, halved
2 tbsp olive oil
6 tbsp fresh, chopped basil



Preheat grill to medium. Place mushrooms in a large glass baking dish. Mix garlic, vinegar and 6 tbsp olive oil in a small bowl and pour over mushrooms. Marinate 30 minutes, turning once. Meanwhile in a large mixing bowl mix together beef, salt, and pepper. Shape into 6 patties and set aside. In a grill proof 10″ sauté pan heat 2 tbsp olive oil and sauté onions 15 to 20 minutes stirring frequently until soft and caramelized. Remove and set aside. Increase heat to medium high. Grill burgers and marinated mushrooms 4 minutes each side (place mushrooms on the outer edges of grill). When two minutes left to grill place cheese slices on burgers. With one minute to go, brush rolls with olive oil, toast lightly on grill and remove. Place the burgers on bottom of roll halves. Top with basil, mushrooms and caramelized onions then roll tops.