Russian Stroganoff Burger

Ingredients

Garlic Butter
1 tablespoon fresh garlic, finely minced
½ cup butter, softened
Sautéed Vegetables
¼ cup butter
2 tablespoons olive oil
1 medium Vidalia onion, julienned
3 medium-sized Portobello mushrooms, stem removed, and sliced 1 teaspoon fresh garlic, finely minced
½ cup Sutter Home Merlot
¼ teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
Sour Cream Topping
1 cup sour cream
1 tablespoon fresh parsley, chopped
Patties
1 pound ground chuck
1 pound ground sirloin
1 tablespoon Worcestershire Sauce
2 teaspoons kosher salt
½ teaspoon black pepper, freshly ground
Vegetable oil, for brushing on the grill rack
6 1-ounce slices Havarti cheese
6 dark rye Kaiser rolls, split
6 large red leaf lettuce leaves

Instructions

Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. To make the garlic butter, combine all of the ingredients in a small bowl and mix thoroughly. Cover and set aside until serving. To make the sautéed vegetables, place the butter, olive oil, onion, mush- rooms, and garlic in a fire-proof skillet on the grill rack. Sauté until the vegetables begin to soften. Add the Merlot, salt, and pepper until the liquid is reduced in half. Set aside. To make the patties, combine the chuck, sirloin, Worcestershire Sauce, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the patties to fit the rolls. Brush the grill with vegetable oil. Place the patties on the rack, and cook, turning once until done to preference, 5 to 7 minute on each side for medium. Just before the patties are done, place a cheese slice on top of each patty. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread the garlic butter over the cut side of the roll boottoms. On each roll bottom, place a lettuce leaf, a patty, and an equal amount of the sautéed vegetables. Place 2 tablespoons of the sour cream topping on top of the sautéed vegetables. Add the roll tops and serve.