Roasted Red Pepper Fontina Burger with Portobello Aioli

Pairs well with:

Cabernet Sauvignon

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


Portobello Mushroom Aioli:
1 large fresh Portobello mushroom cap
1/3 cup Sutter Home Cabernet Sauvignon
1 cup mayonnaise
 Â½ tsp salt
½ tsp black pepper
2 crushed garlic cloves
2 large fresh red bell peppers
Oil for brushing peppers and grill
2 lbs. fresh ground chuck
¼ cup minced red onion
1 ½ tsp salt
½ tsp Greek seasoning
1 T fresh chopped rosemary
¾ lb. fontina cheese cut into slices
6 Kaiser rolls split



Directions Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the aioli first create a pouch out of heavy duty aluminum foil to hold the portobello mushroom cap. Place cap inside foil pouch, gills facing up. Pour Cabernet Sauvignon over the cap and seal the pouch closed so that no liquids leak out. Place pouch over medium-hot fire on gas or charcoal grill. After 20 minutes remove mushroom pouch from the grill and carefully open the foil. Drain mushroom, then slice into pieces. Place mayonnaise, salt, pepper, and garlic into a food processor and blend a few seconds. Add mushroom slices and pulse to get a coarsely blended mixture. Refrigerate until serving. To make the roasted red peppers, brush red peppers with oil, then using tongs to hold them, blister by placing them very close to the flame of the gas grill or the coals. Blister on all surfaces. Place blistered, hot peppers into a paper bag and allow them to “sweatâ€Â for 5 minutes. Remove, peel the blistered skin off and discard. Cut peppers and lay open to remove seeds. Cut each pepper into 3 large pieces- each should be large enough to cover the burger later. Set peppers aside. To make the patties, combine ground chuck, red onion, salt, Greek seasoning, and rosemary. Mix to incorporate all ingredients. Shape into 6 patties. Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. One minute before removing burgers from the grill, place the buns on the low heat part of the grill to toast. Also place the red peppers on top of the burgers and then generously cover with fontina cheese. Cover grill and allow cheese to melt before removing. To assemble the burgers, spread mushroom aioli on the bottom bun, top with the burger, followed by a generous dollop of the aioli and the top bun. Makes six servings