Raleigh’s Simply Ravishing Jalapeno Mushroom Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1/2 cup fresh basil leaves, chopped finely
2 seeded jalapeno peppers, chopped finely
2 tablespoons tomato sauce
1 cup mayonnaise
1 seeded jalapeno pepper
1/3 cup pimento stuffed Spanish olives
1/2 cup chopped green onion (scallions)
1 4.5 ounce can green chilies, drained
1 large clove of garlic, pressed
2 pounds 80% lean Angus ground beef
2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1/2 cup plain bread crumbs
Hickory chips
6 seeded jalapeno peppers, chopped
1 cup fresh white mushrooms, chopped
1 cup green onion, (scallions) chopped
1/2 cup mild banana pepper rings, chopped
1-1/2 cups Sutter Home White Cabernet wine
Vegetable oil for brushing grill rack
1/2 cup Sutter Home White Cabernet wine
6 soft Kaiser rolls split



DRESSING To make the dressing, clean fresh basil and remove leaf from stems and finely chop. Seed two jalapeno peppers and finely chop. Place basil leaves and chopped peppers in food processor or mini-grinder and add tomato sauce. Place one cup of mayonnaise in a small bowl and fold in basil, jalapeno, and tomato sauce. Stir until smooth. Refrigerate until ready to use. BURGERS To make the patties, combine jalapeno peppers, olives, green onion, chilies, and garlic in food processor and puree until smooth. Pour pureed ingredients into a large bowl, add meat and mix using hands, until smooth, handling as little as possible. Add salt, pepper, and bread crumbs and mix together. Form mixture into a loaf on cutting board. Slice into 6 equal portions. Gently shape the portions into patties to fit the Kaiser rolls, making them about 1” thick. Using thumbs indent center of patties about 1/2 inch to prevent center swelling. Place on pan lined with wax paper and place in refrigerator until ready to grill. Place one cup of hickory chips in water to cover and soak 20 to 30 minutes. TOPPING Chop six seeded jalapeno peppers, 1 cup mushrooms, 1 cup green onions, and 1/2 cup green peppers and blend together in small bowl. Place fireproof skillet on grill top. Add 1/2 cup Sutter Home White Cabernet and heat on medium high until wine begins to smoke slightly. Add chopped contents of the bowl to the wine and sauté for approximately five minutes until tender. Add remaining cup of wine and sauté, stirring occasionally, until wine is reduced and mixture thickens. Remove from heat and place back in bowl and wipe skillet with paper towel. GRILL PREP Wrap soaked hickory chips in heavy aluminum foil to form pouch. Puncture in several places to allow smoke to escape. Heat grill to medium high. Place pouch directly on flame allowing chips to smoke before grilling burgers. Brush grill rack with vegetable oil to coat. SUTTER HOME DIFFERENCE Place skillet back on grill rack, and pour in 1/2 cup Sutter Home White Cabernet wine. Bring to a low boil on grill rack, place burgers in pan and cook 1 minute after wine begins to boil again. Turn burgers over and cook one more minute. Remove skillet from heat to stop cooking and immediately place burgers directly over burner and grill for approximately 4 minutes on each side, turning only once. Place buns on grill cut sides down during the last couple of minutes of cooking to toast lightly. Spread dressing on inside of buns. Place burgers on roll bottoms and put a generous portion of topping on each burger. Place roll top on burger and enjoy.