Sangria Porcini Burgers

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

Creating new ways for wine to enhance the flavor of beef.


Sangria Reduction

Zinfandel wine 750ml bottle

Dried porcini mushrooms 1 ounce

Green apple, 1/4″ slices 1/2 cup

Cherries, pitted, halved 1/2 cup

Mango, 1/2″ dice 1/2 cup

Black mission figs, 1/4″ slices 1/2 cup

Sugar 2 ounces

Brandy 2 ounces

Dijon Mustard 1 tablespoon

Bay leaves 3

Coriander, ground 1 teaspoon

Red pepper flakes ½ teaspoon

Kosher salt 1 teaspoon

Sangria Porcini Burger

Ground Sirloin (20% fat) 3 lbs

Kosher salt 6 teaspoons

Black pepper, ground 3 teaspoons

Extra virgin olive oil ¾ cup

Sangria reduction 1 cup

Brie cheese 12 slices

Hamburger buns 6

Applewood smoked bacon 18 strips

Red onion, thin sliced 1/2 cup

Romaine lettuce, chopped 1 cup


Sangria Reduction:

Heat skillet on grill over high heat. Add all ingredients and bring to a full boil, reduce to a simmer. Cook 30 minutes or until wine has reached syrup consistency. Remove from heat.

Sangria Porcini Burgers:

Heat grill to medium high heat. Divide ground meat into six equal eight-ounce patties; season each burger with one-teaspoon kosher salt and one half-teaspoon black pepper. Coat the burgers evenly with extra virgin olive oil. Grill burgers 4 minutes per side, or to desired doneness. Top burgers with sangria reduction and Brie cheese. When cheese is melted, remove from grill and rest for 5 minutes. Drizzle hamburger buns with extra virgin olive oil, toast lightly on grill. Assemble burgers and top with 3 slices of bacon, sliced red onion, and chopped romaine.