Sensational, Saucy Beef Stroganoff Burgers

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


Sensational Saucy Stroganoff Filling:
3 Portobello mushroom caps
1/4 cup olive oil
3 cloves of garlic, finely chopped
3 tbsp of unsalted butter (softened to room temperature)
4 tbsp cream cheese (full fat, brick style)
1 tbsp Grey Poupon Dijon mustard
2 shallots, finely chopped
1 tsp fresh thyme
1 tbsp Sutter Home Merlot
1 tbsp Worcestershire sauce
Caramelized Onions:
2 tbsp unsalted butter
2 medium Vidalia Onions, sliced in very thin rings
1 tbsp sugar
1 tsp chopped fresh thyme
1 tbsp Sherry
2 lbs. ground chuck
1/4 Sutter Home Merlot
2 tbsp Grey Poupon Dijon mustard
2 tbsp Worcestershire sauce
1/2 cup finely chopped shallots
2 tsp salt
1/2 tsp pepper
6 Ciabatta Buns
1/4 cup melted butter



To make Stroganoff filling: In plastic bag toss Portobello mushrooms in the olive oil with 1 clove of garlic. Preheat gas grill on high. Once the grill is preheated, reduce heat to medium and grill portobellos for 5 minutes on each side. Remove from the grill. Coarsely chop grilled mushrooms. In a medium bowl combine mushrooms, the remaining two garlic cloves, butter, cream cheese, Dijon mustard, shallots, thyme, wine, and Worcestershire sauce until combined evenly. Refrigerate. Leave grill on medium.

To make caramelized onions: On medium grill melt butter in a fireproof sauté pan. Once butter is melted, sauté onions. Once they are beginning to turn light brown add sugar and thyme, continue to cook, until caramelized, and turn a darker brown. This process should take about 15 minutes from start to finish, add sherry during the last two minutes of cooking time. Remove from heat and cover pan with foil, set aside.

To make the burgers: In a medium bowl combine the chuck, wine, mustard, Worcestershire, shallots, salt and pepper until just combined.

To assemble the burgers: Form 12 equal patties. Flatten each patty evenly to about 1/2 inch thick. Spoon two tbsp of the Stroganoff filling mixture onto six of the patties. Place second patties on top of the filled patties, sealing the edges, making sure the edges are well sealed. Place the patties on a preheated medium grill. Grill 4-5 minutes on each side for medium burgers. Brush rolls, with butter and during the last 2 minutes of cooking time place on grill to toast. Place patties on toasted bun and top with two tbsp of the caramelize onions.