Sassy Sun-Dried tomato Portobella Burgers

Pairs well with:


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


1 1/2 cups fresh basil leaves
4oz sun dried tomatoes packed in oil, drained
2 garlic cloves minced
1/3 cup grated parmesan cheese
4 Tbs toasted pine nuts
3/4 cups Extra Virgin Olive Oil
1 Tbs Zinfandel wine
salt and pepper to taste
1 Tbs Extra virgin olive oil
1 Tbs. Butter
1 small leak, white part only, quartered and thinly sliced
4 oz baby portobella mushrooms coarsely chopped
4 oz sun dried tomatoes, packed in oil, drained and coarsely chopped.
2 garlic cloves minced
1/2 cup Zinfandel
1/2 tsp. grey salt (or sea salt)
1/4 tsp. black pepper
1/2 tsp. ground cayenne pepper
2 pounds ground meat (80/20)
1/2 tsp. grey salt (or sea salt)
1/4 tsp. black pepper
3 Tbs. Zinfandel
Vegetable oil to brush grill
Fresh Spinach leaves
6 Onion or Kaiser rolls sliced in half



Start the grill to preheat to about 500 degrees. Gently mix beef, grey salt, pepper, and Zinfandel in bowl. Cover, set aside. To prepare the pesto, combine the sun-dried tomatoes, garlic cloves, parmesan chees and toasted pine nuts in a food processor. Pulse a few times to chop and mix. Turn on fully, and slowly add the olive oil until smooth. Add Salt and pepper to taste. Cover and set aside. To make the vegetable sautee, place a skillet on the grill. Add the olive oil and butter. When the oil is hot and the butter is melted add the leak and mushrooms. Sautee for 4 minutes,stirring ocaisionally. Add the sun-dried tomatoes and garlic, sautee for another 3 minutes, again stirring ocaisionally. Pour in the Zinfandel and let it reduce until about 3/4 of the wine has evaporated. Mix in the cayenne pepper, grey salt and black pepper. Taste. If necessary add more salt and/or pepper. Let mixture cool about 5 minutes. Combine the beef mixture and the vegetable saute. Make 6 equal patties. Brush the grill rack with vegetable oil to prevent sticking. Place patties on the grill, close lid of grill. Cook, 6-8 minutes per side for medium, turning the patties only once. At the last minute lightly toast the rolls cut side down on the grill. To assemble the burgers, spread some pesto on the bottom of the roll, put 7 or 8 spinach leaves on top of the pesto, put the burger on the spinach, and then about 1 Tbs. of pesto on the burger. Put the roll top on and enjoy with a glass of Zinfandel.