Red Wine and Bacon Burger with Caramelized Shallots, Cremini Mushrooms and Raspberry Vinaigrette Spread

Ingredients

6 Servings
¾ cup raspberry vinaigrette dressing
½ cup mayonnaise
4 Tbsp. Colavita Extra Virgin Olive Oil, divided, plus
2 Tbsp. for brushing and drizzling
4 shallots, 1 grated,
3 thinly sliced
1 cup Sutter Home Cabernet Sauvignon, divided
2 cloves garlic
3 Tbsp. Grey Poupon Dijon Mustard
1 ½ tsp. salt, plus some for seasoning to taste
1 tsp. freshly ground black pepper, plus some for seasoning to taste
1 ½ pounds ground beef
1/3 cup Italian bread crumbs
6 sliced pre-cooked bacon, chopped
6 slices provolone cheese
1 pound cremini mushrooms, sliced
6 Kaiser Rolls, split
2 cups fresh baby spinach leaves

Instructions

Mix raspberry vinaigrette dressing and mayonnaise in small bowl, cover and refrigerate. Preheat gas grill to medium high. Heat 2 skillets on the grill, each with 2 Tbsp. of extra virgin olive oil. Grate 1 shallot into first skillet and thinly slice the remaining shallots and place into the second skillet. Add ¼ c. red wine to the sliced shallots, moving skillet to area of lower heat to allow shallots to caramelize. Press garlic into grated shallot, cook for 2 minutes. Add ¾ c. red wine, Dijon mustard, 1 ½ tsp. salt and 1 tsp. freshly ground black pepper to the grated shallot and garlic and simmer for 2-3 minutes, until reduced. Move wine reduction off of heat to cool. Brush the grill rack with extra virgin olive oil. Place ground beef in a large mixing bowl and add the cooled wine reduction as well as the Italian bread crumbs and the chopped pre-cooked bacon. Mix with clean hands, handling the meat as little as possible to avoid compacting. Form beef mixture into 6 patties and grill 6-8 minutes per side for medium well. After flipping, top each patty with a slice of provolone cheese. Add the sliced cremini mushrooms to the caramelizing shallots, salt and pepper to taste. Allow the shallot and mushrooms to continue cooking until mushrooms are cooked down, 5-7 minutes. Split the Kaiser rolls and brush the cut sides with extra virgin olive oil and sprinkle with freshly ground black pepper. Grill rolls, cut sides down, until warm and lightly toasted. Assemble burgers by spreading each top and bottom bun generously with the raspberry vinaigrette spread. Place a patty on each bottom bun and then top each patty with the caramelized shallots and mushrooms. Dress spinach with a drizzle of extra virgin olive oil, salt and freshly ground black pepper. Toss with hands to coat. Top each bun with a small handful of the spinach. Cover with the bun tops and serve.