Rosemary Scented Burgers with Grilled Mushrooms and Tangy Onions

Pairs well with:


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

A friend of mine grows fresh rosemary and she is always sharing. I love the piney herb mixed with sea salt and olive oil. Its one of my all time favorite flavor combinations.


10 cloves of garlic, whole
3/4 c. olive oil, divided
1 pound fresh mushrooms, sliced
2 T. butter
3 t. coarse ground sea salt, divided
1 red onion, sliced thin
1/4 c. raspberry jam
1/8 c. balsamic vinegar
2 pounds ground chuck
2 T. fresh rosemary, chopped
1/4 c. red wine
1 T. beef base
2 t. fresh ground black pepper
6 slices swiss cheese
6 ciabatta rolls


Prepare a medium-hot fire in a charcoal grill with cover or preheat a gas grill to medium-high.

Wrap in a double layer of tin foil garlic cloves and 1 T. olive oil. Place over direct heat of grill for 10 minutes, rotating frequently. Reposition over indirect heat and cover grill and let cook for an additional 20-35 minutes, until garlic is soft. Remove from heat. Carefully unwrap and place garlic in bowl and smash.

Wrap mushrooms, 1 T. butter, 1 T. olive oil, and 1/2 t. salt in double layer of tin foil and place over direct heat for ten minutes. Reposition over indirect heat and let cook for 30-45 minutes. (Do this at the same time as the garlic and then let hang out on the grill until ready to assemble burgers)

In a fireproof deep skillet saute onion in 1 T. olive oil, 1 T. butter and 1/2 t. salt until soft and translucent. Stir in raspberry jam and balsamic vinegar. Bring to a boil and stir frequently until mixture becomes thick. Cover and remove to indirect heat to stay warm until ready to assembly burgers.

Mix ground chuck with the smashed garlic, rosemary, wine, beef base, 1/2 T. salt, and pepper. Lightly mix to combine. Form into six patties. Cook, turning only once until done to preference. 4 to 5 minutes per side for medium. Top each burger with mushrooms, followed by a slice of swiss cheese. Remove from heat.

Brush cut sides of ciabatta rolls with the remaining olive oil and toast on grill watching carefully until lightly browned.

To assemble burgers, place each burger patty on bottom bun and top with grilled onions. Place on top bun. Serve warm.