Tuscan portobello 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.


1 lb Ground beef (no leaner than 80%)
2 tbls fresh basil finely chopped
Salt & pepper to taste
1/8 cup heavy cream
2 med red onions sliced thin
2 large potobello caps sliced thin
1/4 cup balsamic vinegar
1 tbls sugar
2 tbls olive oil
2 slices fresh mozzarella sliced thick
Thick sliced rosemary onion focaccia



Combine ground beef, basil, salt & pepper, and heavy cream in a large bowl. Mix until just combined, being careful not to over work the meat. Set aside For balsamic onions and mushroom: In a med saute pan combine olive oil & onions. Sprinkle with sugar and add balsamic vinegar, and mushrooms. Allow to cook down,about 30 min. Shape pattys to desired size and grill or broil to desired doness. Set burgers onto focaccia. Top burgers with onion/mushroom mixture, and mozzarella. Enjoy!