Roasted Garlic & Red Wine Burgers with Portabellos and Provelone

Pairs well with:

Cabernet Sauvignon

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


1 head of garlic
3 TBSP olive oil
12 slices sourdough bread
4 TBSP unsalted butter(divided in half)
1 1/2 lbs. ground chuck
10 slices peppered bacon, cooked & mince
1/4 cup Sutter Home Cabernet
12 slices provelone cheese
2 portobella mushrooms



Tear a small square of foil. Cut top off of garlic to expose bulbs. Pour 1 TBSP olive oil on top and wrap foil around garlic. Grill for 20 minutes. Butter bread on both sides. Set aside. In medium bowl, add beef, minced peppered bacon, 2 TBSP butter, wine. Squeeze garlic cloves out and add them to the meat mixture. Form meat into large thin patties. Grill on medium high heat for 3 minutes per side. Top burgers with cheese and remove from grill. Grill mushrooms and baste with butter. Remove and slice mushrooms. Grill bread until toasted on each side. Place slice of cheese on 6 slices of bread. Top with burger, sliced mushrooms and top with other slice of bread. Serve!