The Bella-Rose

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


3 lbs Black Angus Ground Chuck
4 cloves garlic minced and portion divided
2 teaspoons course ground black pepper
6 large fresh basil leaves julienne sliced
½ teaspoon granulated garlic
4 T Steak Sauce
6 T olive oil (1 T separate for sautéing)
6 Small Portobello Mushroom Caps
6 slices Asiago Cheese 1 oz each
6 slices red roasted pepper (you may use canned and drain peppers if needed)
1 Cup Sutter Home White Cabernet Sauvignon
12 thick slices of Panini style bread
6 T Butter



Marinade Mushroom Caps in 2 cloves minced garlic, wine and 1 teaspoon black pepper, and 5 T of olive oil. 2 Place into a large Ziploc Bag and set aside for 2 hours. Turn bag at least once every 1/2 hour to marinade mushooms evenly. Mix ground chuck with remaining black pepper, granulated garlic , and Steak SAuce. In a sauté pan , sauté 1 T olive oil with remaining minced garlic. Saute until garlic is soft. Add to meat mixture. Add Julienne sliced basil and mix meat well. Divide meat into six 8 oz portions. Shape into round patties. Heat outdoor grill. Have flame on medium heat. Remove Mushroom Caps from Bag. Place on Grill gill side up. Grill 2-3 minutes on each side. Remove to a platter and set aside. Brush Panini style bread with butter. Place bread slices on grill and grill on each side until crisp and lightly grilled. Remove and set aside. Place beef patties onto grill. Grill on each side to desired doneness. Place cheese slice onto beef patty, then tower with red pepper and mushroom cap. Place burger between two slices of panini bread and enjoy