The Winey Onion – Cordon Blue 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.


Mushrooms filled with Winey Onions:
* 6 medium-large portabella mushrooms (4 inches in diameter), stems removed
* 1 1/2 cups of Sutter Home's Pinot Noir
* 3/4 cup of Colavita Extra Virgin Olive Oil
* 3/4 tsp Kosher Salt
* 6 tablespoons vegetable oil, for brushing the grill rack
* 2 tbsp Colavita Extra Virgin Olive oil
* 4 Vidalia Onions, sliced
* Fresh Pepper
* 2 cups of Sutter Home's Pinot Noir
Cordon Blue Mayonnaise:
* 1 cup of mayo
* 2 1/2 tbsps of Grey Poupon Dijon Mustard
* 1 tbsps of fresh thyme (approximately 10 thyme sprigs)
* 2 lbs ground chuck
* 2 tbsps of Grey Poupon Dijon Mustard
* 1 cup of diced Vidalia onions
* 3/4 tsp of Kosher salt
* fresh ground pepper
* 3/4 cup of Italian bread crumbs
* 10 sprigs of fresh thyme, leaves pulled from sprigs
* 2 1/2 tbsps of Sutter Home's Pinot Noir
* 12 slices of gruyere cheese
* 6 slices of proscuttio (not too thin)
* 6 tbsps of vegetable oil, for brushing the grill rack
Toppings etc:
* 6 slices of gruyere cheese to finish making the mushrooms with winey onions
* 3 loaves of foccacia bread cut to the size of the burgers (usually one loaf of bread per 2 burgers) and split
* 1 tbsp of Colavita Extra Virgin Olive Oil
* 1 1/2 cups of shredded radicchio lettuce
* 12 Vlasic Stackers Bread and Butter Pickels



First check your portabella mushrooms to make sure they are the correct size. Finding the perfect size is important for presentation and function since the mushrooms will act as a cup and hold the winey onions and cheese. However, if some of your mushrooms are bigger then the required 4" take a knife and cut the mushroom down to size by cutting along the outside of the mushroom until it is 4" in diameter. Poke holes in your mushrooms with a fork to allow the marinade to fully flavor them. To make the Mushrooms filled with Winey Onions, mix 1 1/2 cups of Sutter Home's Pinot Noir and 3/4 a cup of Colavita Extra Virgin Olive Oil and 3/4 tsp of Kosher Salt in a Ziploc Bag. Then add the mushrooms. Marinate in the refrigerator at least 1 hour. (Be careful not to marinate too long so mushrooms do not become too soft.) To grill, preheat the gas grill to high and lightly oil grate. Place mushrooms on grill (or in a specially-designed grill pan) and cook until browned and tender, approximately 8-10 minutes and set aside for later. Place a specially designed grill pan on the grill grates and pour 2 tbsps of Colavita Extra Virgin Olive Oil into the pan and pre-heat the oil. Be careful not to let burn. You will know your oil is hot enough when you flick water on the oil and it sizzles. While the oil is preheating slice the 4 Vidalia onions and set them aside. Once the oil is hot enough place the Vidalia onion slices into the pan and use a pepper grinder to grate fresh pepper on top of the onions. Toss the onions using tongs and allow them to brown. Then add 2 cups of Sutter Home's Pinot Noir to the browned onions and cook until the wine has been reduced. Set the winey onions aside for later and lower the gas grill temperature to medium-high. Follow the grill manufacturer's directions for creating zones for both direct and indirect grilling. To make the Cordon Blue Mayonnaise mix 1 cup mayo and 2 1/2 tbsps of Grey Poupon Dijon Mustard in a mixing bowl. Then take approximately 10 sprigs of fresh thyme and pull the leaves off of the sprigs. (Remember, the stem is not used.) Measure out 1 tbsp of the fresh thyme and add to the mayo/mustard combination. Stir well, cover, and place in the refrigerator. To make the patties mix the 2 lbs. ground chuck, 2 tbsps Grey Poupon Dijon Mustard, 1 cup diced Vidalia onions, 3/4 tsp kosher salt, fresh ground pepper, 3/4 cup Italian bread crumbs, 10 sprigs of fresh thyme and 2 1/2 tbsps Sutter Home's Pinot Noir together in a large mixing bowl with your hands. Make sure not to over mix the ingredients or the burgers will not keep their form during grilling. Then make 6 – 1/3 lb patties and place on a cookie sheet. Next wrap 2 slices of gruyere cheese into a slice of proscuttio. Make a small 2" package of the gruyere and proscuttio so it is small enough to fit inside the burger. Continue until 6 packages are made. Take the gruyere and proscuttio package and place it on top of the patties. Press each package into the patty until the patty is big enough to fold around the package. Make sure the patties are secure so the cheese does not ooze out. Using a grill brush, coat the grill rack with oil. Place the patties on the direct-heat side and cook for 4-5 minutes. Flip the patties over and repeat the process. Total cooking time should be about 8-10 minutes. Place the mushrooms back on the grill's indirect heat during the last 5 minutes of cooking the burgers. Face the mushrooms' hollow cavity up and fill them with the winey onions previously cooked. Then top the onions with a slice of gruyere cheese and melt. Cut the foccacia bread to burger's size and split. Then drizzle the Colavita Extra Virgin Olive Oil onto the foccacia bread and toast on the indirect heat side of the grill during the final 3 minutes of cooking. Be careful not to overcook. Once cooked place the burgers, mushrooms filled with winey onions and foccacia bread onto separate plates. To assemble place the bottom part of the foccacia bread on a plate and generously coat with the Cordon Blue Mayonnaise. Then top with a mushroom filled with winey onions. Be sure to place the mushroom cheese side down onto the bread. This will help the burger stay together. Next on top of the mushroom place the burger. On top of the burger place a handful of radicchio lettuce. Then criss cross two Vlasic Stackers Bread and Butter Pickels on top of the lettuce. Generously coat the top part of the foccacia bread with Cordon Blue Mayonnaise and place the bread on top of the pickels. Cut in half and serve. Makes 6 delicious burgers.