Spicy Cabernet Porabella Mushroom Burgers

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


1 1/2 pounds ground chuck
1/2 pound ground hot italian sausage
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 tablespoons crushed red pepper
3 tablespoons sutter home cabernet sauvignon
2 1/2 teaspoons italian seasoning
4 medium garlic cloves minced
2 large shallots minced
2 tablespoons worcestershire sauce
1/4 cup ketchup
1/4 chopped fresh red pepper
1 six ounce package sliced portabella mushroom caps brushed with vegetable oil on both sides
6 slices mozzarella cheese
6 kaiser rolls
3/4 cup jarred smooth marinara sauce
6 fresh basil sprigs



Prepare a medium hot fire in charcoal grill or preheat gas grill to medium high heat. Patties To make the patties, combine the beef, sausage, italian seasoning, salt, pepper, wine, garlic, shallots, worchestershire sauce, red pepper, ketchup, and crushed red pepper. In a bowl, divide the mixture into 6 equal portions and form into patties to fit rolls. When the grill is ready, brush the grill wrap with vegetable oil. Place the patties along with mushroom slices on the rack, cover and cook 5-7 minutes on each side, after turning the second time after the 7 minutes divide mushroom slices evenly and put on top of burgers. Next put a slice of mozzarella cheese on top of each patty cover and cook 1-2 minutes longer to melt the cheese. Remove patties, place on a plate and cover loosly to keep warm. Meanwhile place split kaiser rolls on grill rack and toast 2 minutes on each side. Remove rolls from grill. Place patties on rolls and top each patty with 2 tablespoons smooth marinara sauce and one large sprig fresh basil.