Taste Of Italy Pocket Burger

Pairs well with:


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


Cheese Sauce –
4 tablespoons butter
½ cup finely diced sweet onion
3 tablespoons of flour
2 cups milk
1 cup 100% grated Parmesan cheese
2 egg yolks
Mushroom Sauce –
4 tablespoons of Colavita extra virgin olive oil
8 ounce package of pre-cleaned sliced mushrooms
1/3 cup Sutter Home Zinfandel
1 beef bouillon cube
Patties – 2 ½ pounds ground chuck
1 teaspoon dried parsley
1 teaspoon seasoned salt
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
Vegetable or olive oil to brush on hot grill rack.
1 teaspoon of dried parsley to sprinkle on top of dressed burgers Six seeded sandwich rolls, split.



Prepare a medium hot fire in a charcoal grill with a cover or preheat a gas grill to medium high. To make cheese sauce, place butter and diced onions in fire-proof saucepan on grill and cook onions about two minutes. Add flour and blend until smooth. Pour in 2 cups of milk and the cheese. Cook until mixture resembles thick cream, stirring often. In a bowl, beat egg yokes slightly and stir in small amount of hot cheese sauce until yokes are hot. Slowly pour yoke mixture into cheese sauce, stirring to keep the yoke mixture from curdling. Move pan to cooler part of grill and cook until mixture has thickened, stirring often. Mixture should be thick in 8 to 10 minutes. Remove pan and set aside. To make Mushroom sauce, pour olive oil into fire-proof skillet on grill and add mushrooms. Cook 2 minutes, stirring to coat mushrooms with oil. Add 1/3 cup of Zinfandel and the bouillon cube. Cook until liquid has reduced to just cover the bottom of the skillet. Remove from heat and set aside. To make patties, break the chuck into small pieces in large bowl. Combine the seasonings and sprinkle over meat, handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions. Take each portion and divided it equally and make 2 thin patties the same size as the rolls. Place ¼ cup of cheese sauce on top of 6 patties, then top with the other 6 patties. Seal the two patties together by pressing around the edges with your fingers to form the pocket burger. Brush grill with oil. Place the patties on the grill rack, cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium, longer for well done. When burgers have been turned once, generously spread tops with cheese sauce, stopping within ½ inch of pattie edges. Continue grilling until patties are cooked. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of rack to toast lightly. To assemble burgers, add mushrooms equally to the tops of patties while still on the grill. Sprinkle dried parsley on patties and serve on the toasted buns. Serves six.