Sweet and Earthy Dried Cherry and Leek Burgers


Nutty Cheese Condiment Spread

12 oz. marscapone cheese
3 t Grey Poupon Dijon Mustard
1/4 t salt
2 T honey
1 T minced fresh Thyme
1/2 cup minced walnuts
1/2 cup sun dried tomatoes, juilinned

Grilled Merlot Marinated Portabella Mushrooms

3 T Colavita extra virgin olive oil
1/2 cup Sutter Home Merlot
1/2 t salt
3 T brown sugar
6 medium portabella mushrooms

Sweet Dried Cherry and Leek Patties

3/4 cup dried cherries
1/4 cup Sutter Home Merlot
2 t salt
1/4 cup honey
1/2 cup chopped leeks
2 lbs. freshly ground chuck

Colavita extra virgin olive oil, for brushing on the grill rack and buns
6 sourdough rolls, split
3 cups baby red romaine



To make the Nutty Cheese Condiment Spread, using a fork, whip the marscapone cheese in a bowl to soften and smooth. Blend in the Grey Poupon Dijon mustard, salt and honey. Mix in the thyme, walnuts and sun dried tomatoes. Cover and regrigerate until serving.

To make the Grilled Marinated Portabella Mushrooms, combine the Colavita extra virgin olive oil, Sutter Home Merlot, salt and brown sugar in a zip lock bag. Seal the bag and massage to mix. Add the mushrooms and seal the bag. Massage the marinade over all sides of the mushrooms and place in the refrigerator for 1/2 hour. Turn the bag over and refrigerate for an additional 1/2 hour.

To make the Sweet Dried Cherry and Leek Patties, place the dried cherries in a large bowl and pour the Sutter Home Merlot in. Let sit for 30 minutes. Stir in the salt, honey and leeks. Add the ground chuck and blend just until the previous ingredients are thouroughly incorporated. Divide the mixture into six portions and form the portions into patties. Set aside for 30 minutes.

Pre-heat a gas grill to medium-high heat. When the grill is pre-heated, brush the rack with Colavita extra virgin olive oil. Grill the mushrooms over direct heat until tender with slight carmelized edges, turning once, about 3-4 minutes on each side. Remove and wrap in aluminum foil. Place the foil pouch on the edge of the grill to keep warm. Place the patties on the grill over the direct heat, cover, and cook, turning once, about 4-5 minutes on each side. Remove patties from the heat, cover with aluminum foil, and let rest while grilling the rolls. Place the cut side down of the rolls on the outer edges of the grill rack to toast lightly.

To assemble the burgers, on each cut side of the rolls, spread an equal portion of the Nutty Cheese Condiment Spread. On the bottom roll half, place a patty, a grilled portabella mushroom and 1/2 cup baby red romaine. Add the roll tops and serve.

Makes 6 burgers.