Super Cal-E Damn-Burger

Pairs well with:

Cabernet Sauvignon

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


1 pound lean ground beef
2 tbs Grey Poupon Dijon Mustard
2 tbs Hot Cayenne Pepper Sauce
1 medium onion, grated
3 tbs fresh parsley, chopped
1 tsp kosher salt
1 tsp Adobo without pepper
1/4 tsp fresh ground peppercorns
Colavita Extra Virgin Olive Oil
8 ounces fresh white mushrooms, sliced
1/2 cup Sutter Home Cabernet Sauvignon Wine
4 slices pepper jack cheese
4 onion buns, sliced



In medium bowl mix together ground beef, mustard, hot sauce, onion, parsley, salt, Adobo, and peppercorns. Divide mixture into four equal parts and form into 1/4 inch thick patties (mixture will be moist). Cook on heated grill, turning once, until juices run clear (8 to 10 minutes). Meanwhile, heat a skillet on medium/high heat. Add 2 tbs olive oil to heated pan. Reduce heat to medium and add mushrooms, stirring several times. Heat mushrooms until oil has evaporated. Add wine to mushrooms and continue to heat until liquid is slightly reduced (5 to 6 minutes). Just before burgers are done, generously brush inside of each bun half with olive oil and place on grill until lightly toasted. Remove burgers and buns from grill. Place each burger on bottom half of bun; add 1 slice of pepper jack cheese; top with sauteed mushrooms; place top half of bun on top. Serve warm.