The Hungarian Princess – Eliza Doolittle Burger

Pairs well with:

Cabernet Sauvignon

This rich red easily complements your homemade chicken dishes, red meats, game, and mildly seasoned pastas.


¾ oz. dried porcini mushrooms
¾ cup Sutter Home Cabernet Sauvignon
2 pounds ground chuck
â…“ cup sweet gherkin pickles, finely diced
3 teaspoons sea salt
2 ½ tablespoons Hungarian Sweet Paprika
2 teaspoons coarsely ground black pepper
1 pound fresh button or cremini mushrooms, cleaned and stems trimmed
4 tablespoons Colavita olive oil
1 tablespoon flour
½ cup beef stock
1 tablespoon tomato paste
6 potato buns
6 slices Havarti cheese
½ cup sour cream



Place dried mushrooms in a small bowl with the Sutter Home Cabernet Sauvignon and soak until soft, about 10 minutes. While soaking, start charcoal or gas grill. In a large bowl put crumbled beef chuck. Sprinkle with diced gherkins, 1 ½ teaspoons sea salt, 1 tablespoon Hungarian sweet paprika, and 1 teaspoon black pepper. When mushrooms are soft, strain and reserve the wine. Finely chop the mushrooms. Set aside â…“ of the chopped mushrooms and add remaining â…” to the bowl with the beef. Pour ¼ cup of the reserved wine and gently mix the beef just until combined. Form 6 patties, about 1 inch thick. Set aside. Thinly slice the fresh mushrooms (can use 2mm slicer of food processor). In a deep sided skillet or sauté pan, add 3 tablespoons olive oil and sliced mushrooms. Over high heat on the grill, cook the mushrooms until soft and most of the liquid has evaporated. Sprinkle with flour and 1 ½ tablespoon paprika and sauté another minute. Add ½ cup beef stock, ¼ cup remaining reserved wine, and tomato paste. Stir until mixed and thick. Add the remaining â…“ chopped mushrooms (set aside earlier), 1 ½ teaspoons of sea salt, and 1 teaspoon of pepper and remove from heat. Oil the grill with 1 tablespoon olive oil. Toast buns over medium-high heat (about 1 minute) and set aside. Add burgers to grill at medium-high heat, grill about 3 minutes per side for medium-rare. Add cheese during last minute and cover grill to melt. Remove from grill and cover with aluminum foil while finishing the sauce. Stir ½ cup of sour cream into mushroom sauce mixture. Prepare burgers: bun, burger, 1/6 of mushroom sauce, and top with bun. Serves 6. Pour Sutter Home Cabernet Sauvignon with the burgers.