Pairs well with:


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



1 1/2 lb. 80/20% lean ground chuck to make 6 servings
2 slices of white bread
1/4 C. milk
1 tsp. Daddy Hinkles All Natural or other seasonings
6 Slices of Garlic Monterey Jack Cheese
1 8 pk Large any brand hamburger buns.
2 T. Butter
2 Large yellow onions (sliced thin)

3 T. Butter
2 1/2 T. flour
2 T. Soy Sauce
1 1/4 Cup Zinfandel or your favorite wine (the rest for the cook)
1 lb. J-M Farms Mushrooms sliced


Preheat charcol grill to about a medium heat.
Take crust off the two slices of bread and place in a bowl
Pour milk over the bread and mash until almost an oatmeal consistency.
Mix the bread mixture with the ground beef and form 6 patties.
Sprinkle burgers with the seasoning and place on the grill.
Cook to well done or your desired doneness, by checking with a meat thermometer. Set aside in a cooler part of the grill, or remove and place in foil.
Place buns face side down to warm and toast.
While the meat is cooking, use a grill skillet to begin sauteing the sliced onions in the butter,until tender.
When onions are almost done, add mushrooms and continue to saute until they are slightly tender.
Place this mixture in a side prep bowl. You will need the skillet for the next step.
Double check the buns to be sure they aren’t getting to dark. Remove and set aside.
Melt 3 more T. butter in the skillet you used to saute the onions;
Add 2 T. Soy Sauce,
2 1/2 T.Flour. Whisk into the pan,
Once you have the flour whisked into the mixture,
Add the Sutter Home wine, while continuing to stir or whisk until mixture is thickened and smooth.
Pour the sliced mushrooms and onion mixture, into this mixture and continue stirring to blend.

To Serve: Place one slice of the cheese on each patty. Place each burger onto a toasted bun. Cover with, Sutter Home’s Shroom’s and top with toasted bun. Serves 6 with lots of napkins!