Positano Burger

Pairs well with:

Cabernet Sauvignon

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


1lb Ground Sirlion
4 Portebello Mushrooms
1 cup of burgundy wine( or other red wine)
1 tsp crushed garlic
1 cup of Fontina cheese(grated)
salt and peepper to taste
4-6 leaves of fresh basil
4 Italian bread rolls
Spread: 4 Tbls mayonaise
2 Tbls sun dried tomatoes (finely chopped)
1 Tbls Extra Vigin olive oil



Pour wine into zip lock bag add mushrooms to marinate for 20-30 mnutes. Mix ground sirlion,garlic, and salt in pepper in bowl. Break the sirlion up into four balls. Poke a hole with your finger in the top of each ball about halfway down. Push about 1/4 cup of the cheese into each hole in the balls. Close the holes up so no cheese is showing. Gently pat each patty down to approx. 1-1 1/4 inch thick. (Make sure cheese is not exposed). Remove mushrooms from marinade and grill them over medium heat for aprox. 5 minutes. Set aside. To make spread: Mix mayonaise, chopped Sun Dried tomatoes, and Olive oil in blender or food processor until smooth. ( set aside) Grill burgers until desired doneness. "Hint" Rolls are crunchier and heartier if they are grilled for a few minutes too. To assmeble: Spread each roll with 1/4 of the Sun Dried tomato spread. Place one to two leaves of fresh basil on bottom bun of each burger. Top it with the burger. Then top each burger with one portebello mushroom. Then finally close with the top bun.