Roquefort and Sutter Burgers

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 pounds lean ground beef
6 tablespoons chopped shallots
5 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
6 fresh mushrooms, chopped
6 tablespoons red Sutter Home wine
7 tablespoons crumbled Roquefort cheese
6 anchovies
6 slices of toasted bread



Combine meat, shallots, parsley, salt, pepper, paprika, and mushrooms. Shape into 6 hamburger patties. Form an indentation in the top of each patty. Place patties in a shallow pan, and, pour wine over the patties, and then, chill in the refrigerator for 2-4 hours. Broil hamburgers. Toast your choice of bread-(pumpernickle) suggested. Just before you are ready to serve, take hamburgers from broiler, place 1 tablespoon of Roquefort cheese in the middle of each burger, and broil until cheese melts. Remove, add anchovie to each burger. Place on toasted bread and top with your choice of condiments, or plain, and top with toasted bread.