“Smokey, Spicy, Shiitake Love “

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.

Every day gets better when I grill or barbeque. This recipe is a tribute to this passion and the realization that, given the multitude of possible combinations of flavors and ingredients, it all really comes down to one thing: the meat. Even with the range of flavor happening in this recipe, the focus is still that incredible taste of well-seasoned, properly-prepared BEEF! The Chipotle glaze and Gouda add smokiness with a creamy kick that moves around the mouth, while the Shiitake mushrooms and bacon add earthy flavors that emphasize the beef.


2 pounds fresh ground chuck
1 3/4 teaspoons fine-ground kosher salt
1 1/2 teaspoon fresh-ground black pepper
3/4 teaspoon coarse-ground kosher salt

Chipotle Glaze
3 cloves garlic
4 oz. canned chipotle peppers in adobe sauce
1/2 cup molasses
1/8 cup Karo Dark Corn Syrup
1/8 cup Colavita Extra Virgin Olive Oil
3/4 teaspoon fresh ground white pepper

Red Peppers
2-3 tablespoons Colavita Extra Virgin Olive Oil
2 red bell peppers
2 tablespoons Colavita Extra Virgin Olive Oil
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh-ground black pepper

1/4 teaspoon Colavita Extra Virgin Olive Oil
12 slices thick-cut hickory-smoked bacon

Shiitake Chutney
1 tablespoon Colavita Extra Virgin Olive Oil
4 cloves garlic, minced
1 ½ cups sweet yellow onion
1 teaspoon fresh-ground black pepper
1 1/2 teaspoon coarse-ground kosher salt
1/2 teaspoon powdered cayenne pepper
8 oz. chopped fresh Shiitake mushrooms

2-3 tablespoons Colavita Extra Virgin Olive Oil
6 thick (1/8″) slices smoked Gouda cheese
6 split sesame-seed rolls
3 tablespoons butter


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

To make the Patties, combine the chuck, fine-ground kosher salt and black pepper. With minimal handling, form the mixture into 6 equal, bun-size patties. Sprinkle coarse-ground kosher salt over both sides of patties, place on plate, loosely cover with plastic wrap and set aside.

To prepare Chipotle Glaze, put garlic in food processor and process for three seconds. Add chipotle peppers and again process for three seconds. Add molasses, corn syrup, olive oil and white pepper; process until smooth (about ten seconds).

To prepare the Red Peppers, clean the pre-heated grill and wipe grates with olive oil. Put the peppers on the grill for three minutes or until skin is blackened; turn and repeat for the other three sides. Once peppers are fully blackened, run under cold water and peel blackened skin off. Quarter the peppers and place them on a plate; drizzle olive oil over them, sprinkle with salt and pepper, then cover loosely with plastic wrap and set aside.

To prepare the Bacon, preheat a cast iron skillet on the grill. Dip a paper towel into the olive oil and wipe the inside of the pan. Add bacon to the pan and fry until golden brown on each side. Remove bacon and seal in aluminum foil. Retain four tablespoons of drippings.

To prepare the Shiitake Chutney, use the same skillet you just cooked the bacon in, with the drippings in it. Add olive oil and heat. Add garlic, onion, black pepper, salt and cayenne pepper. Once onions turn translucent, add the shiitake mushrooms. Cook until well caramelized, cover with lid or aluminum foil to keep warm, set aside.

To cook the Patties, again wipe the grates with olive oil and close the lid for two minutes. Take plastic wrap off patties then place on grill. With basting brush, coat top side of patties with Chipotle Glaze and close lid; wait 4-5 minutes. Open lid and flip patties; brush Chipotle Glaze on the patties; close lid; wait 2 minutes. Open lid again and add a slice of Gouda to each patty, close the lid and wait until Gouda melts (about 3 minutes). Remove patties to plate and immediately place two tablespoons of Shiitake Chutney on top of each patty, pressing it slightly into the melted Gouda.

While patties are resting, split the buns and butter the insides, place face down on the rack until golden brown (about 30 seconds). Remove buns to a plate.

To assemble the burgers, lightly wipe bottom bun with Chipotle Glaze; place patty on top. Remove Bacon from aluminum foil and place two strips on each patty, then add one strip (1/4 whole pepper) Bell Pepper, finish by adding top bun. Serve immediately accompanied with Sutter Home’s Pinot Noir.