The French Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

This burger was inspired by my French and Belgian heritage.


1 tablespoon of olive oil
1 tablespoon of unsalted butter
1/2 cup of grated onions
1/4 cup chopped shallots
1 tablespoon fresh cracked pepper
1/2 tablespoon kosher salt
1/2 tablespoon dark brown sugar
1/2 cup finely chopped portabella mushrooms
1/4 cup finely chopped crimini mushrooms
1 cup Sutter Home Red Zinfandel
1 and 1/2 pound ground chuck
1/2 teaspoon frehly cracked pepper
1/2 teaspoon kosher salt
1/2 cup of mayonnaise
1 tablespoon freshly chopped tarragon
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon fresh cracked pepper
2 tablespoons of vegetable oil
six ounces of brie cheese
6 croissants
1 tablespoon olive oil


Preheat gas grill to medium. Place large fireproof pan onto grill rack. Add one tablespoon of olive oil and one tablespoon of unsalted butter to pan. Heat for one minute and add onions and shallots to pan. Sautee for two minutes and add one tablespoon of fresh cracked pepper, one half tablespoon of kosher salt and one half tablespoon of dark brown sugar to onions in pan.Stir. After one minute add one half cup of finely chopped portabella mushrooms and one fourth cup of finely chopped crimini mushrooms to pan. Stir. Cook mixture for an additional two minutes. Remove ingrediants from pan and place in bowl. Place pan onto grill rack and add one cup of Sutter Home Red Zinfandel wine. Cook until wine has been reduced to one fourth cup. Pour wine reduction into bowl of onion and mushrooms, stir, and refrigerate. In large bowl put one and a half pounds of ground chuck. Add one teaspoon of freshly cracked pepper and one teaspoon of kosher salt. Mix gently. Add wine, onion, and mushroon mixture to ground chuck and mix gently. Form into six patties and refrigerate. In another bowl, wisk together one half cup of mayonanaise, one tablespoon of freshly chopped tarragon, one tablespoon of lemon juice, one half teaspoon of lemon zest, and one half teaspoon of freshly cracked pepper. Refrigerate. Brush two tablespoon of vegetable oil onto grill rack and place patties onto rack and cover. Cook for three to five minutes per side flipping the patties once. Slice the six ounces of brie into one ounce portions and place onto patties during the last two minutes of grilling. Slice croissants into halves, brush with olive oil and place cut side down on grill on the outer edges of the rack until they are slightly toasted. To assemble, spread tarragon mayonnaise on the croissant bottom cut side. Then place the brie topped burger patty onto the croissant bottom add the top portion of the croissant on top of the burger.