Uptown Night Burgers

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Garlic Aioli
1/2 cup of mayonnaise
2 tablespoons chopped garlic in water
1 tablespoon kosher salt
1/2 teaspoon of ground white pepper
Grilled Indulge Topping
8 ounces of chopped clipped spinach
4 tablespoons chopped roasted red peppers
6 ounces of 1/8 inch diced smoked gouda
3 tablespoons Sutter Home Savioughn Blanc
6 cleaned medium portabella
3 tablespoons Colavita Extra Virgin Olive Oil
2 pounds of ground angus beef
2 small chopped shallots (4 ounces)
2 ounces finely chopped basil
3 tablespoons of kosher salt
3 tablespoons ground home style croutons
Vegetable oil, for brushing grilling rack
Large Loaf French Bread (sliced long ways and cut in to 4 by 4 inch squares)



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the garlic aioli combine chopped garlic, mayonnaise, kosher salt, and white pepper and place in a food processor. Run processor until the ingredients thoroughly combine and create a smooth consistency. Put in fridge and let cool. To make the grilled indulge topping combine chopped clipped spinach, chopped roasted red peppers, diced smoked gouda, and Sutter Home Sauvignon Blanc in to a mixing bowl. Thoroughly mix and equally portion the ingredients in to the cleaned portabella mushrooms. Brush the outside of the portabella mushrooms with the Colavita Extra Virgin Olive Oil. Place each mushroom on the grill and close the top of the grill. Cook for eight minutes. Take the mushrooms off and individually wrap each one in foil. To make the patties combine ground angus beef, chopped shallots, chopped basil, kosher salt, and ground home style croutons. Mix lightly and portion in to six patties. Form the patties to fit the square buns made out of the French bread. Place on the grill and cook for five minutes. Flip and grill for another five minutes or to desired temperature. During the final few minutes of grilling, place the French bread sliced side face down on the outside edges of the grill. Grill approximately two minutes or until the bread is lightly toasted. To assemble the burgers first spoon on the contents of one portabella on to each of the six bottom slice sides of the French bread squares. Top with a patty. Slice portabella mushrooms in to thirds and top slices on to the patties. Spoon on a thin layer of garlic aioli on to the top slices of the French bread an then set the top on to the sliced portabella mushrooms. Makes 6 burgers