Taste Of The Alps Wild Mushroom Burgers With Liptauer Cheese and Smoky Cabbage Saute

Pairs well with:


Hard to pronounce yet easy to drink, this wine combines lychee fruit and white peach flavors with a hint of spice.


For the Liptauer:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 tablespoon sour cream
1/2 teaspoon anchovy paste
1 teaspoon finely chopped shallot
1 1/2 tablespoons finely chopped sweet gherkins
2 teaspoons capers (drained)
1/2 teaspoon mustard (German style or Dijon)
1 teaspoon paprika
1/4 teaspoon caraway seeds, crushed
pinch freshly ground black pepper

For the Smoky Cabbage Saute:

2 tablespoons olive oil
1 small yellow onion, thinly sliced
1 (4 ounce) smoked German sausage, chopped
1 medium tart apple (such as Granny Smith), grated
4 cups thinly sliced cabbage
1 teaspoon sugar
2 tablespoons apple cider vinegar
1/4 cup Sutter Home Gewurztraminer
1 teaspoon mustard seed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

For the patties:

8 ounces fresh assorted wild mushrooms, cleaned and coarsely chopped
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon finely chopped shallots
1/4 cup Sutter Home Gewurztraminer
1 tablespoon finely chopped fresh parsley
1 teaspoon salt (divided use)
1 teaspoon freshly ground black pepper (divided use)
2 pounds ground chuck

6 pumpernickel buns (or other dark / rye bun), split
6 tablespoons German-style or Dijon mustard



Preheat a gas grill to medium-high.

To prepare the Liptauer:
Beat cream cheese, butter, sour cream and anchovy paste together until smooth. Mix in shallots, gherkins, capers, mustard, paprika, caraway seeds and pepper until combined. Cover and refrigerate until ready to use, at least an hour.

To prepare the Smoky Cabbage Saute:

Place a large, flameproof skillet on the preheated gas grill and heat olive oil. Add onions and sausage and cook, stirring, until onions are starting to soften, about 2-3 minutes. Add apple and cabbage and cook, stirring, until cabbage is wilted, about 6-8 minutes. Add sugar, apple cider vinegar, Sutter Home Gewurztraminer, mustard seed, salt and pepper and cook until most of the liquid is reduced and cabbage is tender, about 7-10 minutes. Cover and keep warm until burgers are ready to assemble.

To prepare the patties:
Place the mushrooms in the bowl of a food processor and process until finely minced (scraping down the sides of the bowl as needed). Set aside.
Place a medium flameproof skillet or sauté pan on the preheated gas grill and heat butter and olive oil until butter is melted. Add shallots and cook until fragrant, about 2 minutes. Add minced mushrooms and cook, stirring, until almost all of the liquid from the mushrooms has evaporated, about 5 minutes. Add Sutter Home Gewurztraminer, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until liquid has almost completely evaporated, about 3-4 minutes (mixture will resemble a thick paste). Set aside and cool.
In a large bowl, mix cooled mushroom mixture with ground chuck and remaining salt and pepper until just combined (be careful not to over handle the meat). Divide into 6 portions and shape into patties. Cover and refrigerate until ready to grill.
Brush the preheated grill rack with oil. Grill patties over medium-high heat until desired doneness is reached (about 4-5 minutes a side for medium). During the last few minutes of cooking, place buns, cut side down, around the edges of the grill until lightly toasted.

To assemble the burgers:
Spread the cut side of the bun bottoms with Liptauer spread. Place patties on bun bottoms and top with cabbage sauté. Spread about 1 tablespoon of mustard on cut side of bun tops and place on top of burgers.
Makes 6 burgers.