The Ultimate Burger Beauty

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


4 large portabello mushrooms
one medium plastic bag
1/2 cup Italian dressing, (thick type)
1 tsp. liquid smoke
1/2 cup Pinot Grigio
2 tsp. garlic powder
1 tsp. pepper
1 tsp. tarragon
1 lb. lean ground beef
2 eggs
clear plastic gloves
4 onion hamburger buns
4 slices sharp cheddar cheese
1 large red onion sliced
Your favorite hamburger condiments – Ketcup, Dijon Mustard.



Place the 4 portabello mushrooms in a plastic bag and add the Italian dressing and 1/4 tespoon of the liquid smoke seasoning. Shake the bag enough to evenly coat the mushrooms. Set aside and start to make the hamubrgers. In a small mixing bowl, combine the Pinot Grigio, garlic powder, pepper and tarragon. In another bowl, place the hamburger and make a small crater in the center of the hamburger. Crack the eggs into the hamburger. Pour the liquid mixture into the meat. With your hands, knead the meat and the liquid mixture until completely combined. (Use plastic clear gloves). Place the mushrooms and the meat into the refrigerator and allow to marinate for about an hour. Prepare four patties from the meat. Place the hamburgers and the mushrooms on the grill and cook until the hamburgers are done to your liking and the mushrooms are tender. As the hamburgers and mushrooms are finishing on the grill, place the buns on the grill to toast them. Place the cheese on the hamburgers when they are just about done and allow the cheese to melt. Remove from the grill and put hamburger, onion and your condiments onto the toasted bun.