“Veggie Friendly” Portabella Stuffed Wine Burger

Pairs well with:


Paired or alone, there's something magical about this creamy wine that nods to yummy peaches and sinful delights.

I believe this a great local favorite because we have so many families in the area that need a quick and HEALTHY way to eat an All-American favorite food.My combination in the recipe supports the vegetable (with the beef included)!


2 pounds lean ground beef
4 tablespoons finely chopped red onion
2 tablespoon minced fresh thyme
2 teaspoons freshly ground pepper
3 tablespoons canola oil
1 bag of frozen mixed vegetables, thawed
¾ cup of Sutter Home Wine (cooks favorite)
4 tablespoons of pure honey (for meat)
2 teaspoons salt
4 tablespoons Worchestier Sauce
3 Large Whole Portabella mushroom caps
¼ cup softened butter
6 sesame-seed hamburger buns, split
6 romaine lettuce leaves
2 large tomato, sliced ¼ inch thick
¾ cup Mayonnaise
4 tablespoons of pure honey (for mayonnaise mixture)


Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a small bowl, combine mayonnaise and honey. Whisk together until smooth. Refrigerate until plating.

In a food processor, blend the thawed out frozen vegetables. Do not puree, just pulse in the processor until combined thoroughly.

In a large bowl, combine the beef, onion, thyme, pepper, salt, Whochestier sauce, wine, canola oil, and honey. Mix thoroughly. Let meat mixture marinate in a refrigerator for 15 minutes.

Divide burger mixture into 12 equal portions and shape each portion into a ¼ inch thick patty. Slice each portabella mushroom making two ½ caps. Place the mushroom cap in the middle of two burger patties to enclose it, and shape into a patty 1 ¼ inch thick. Repeat to form 5 more patties.

Oil the grill grate. Brush the burgers on both sides with softened butter. Place the burgers directly over the hot fire and sear on one side, 4 to 5 minutes. Turn and sear on the other side until juicy and medium-well (160 degrees), about 4-5 minutes more. Place the buns, cut side down, on the grill to toast during the last minute the burgers are cooking.

Serve the burgers on the toasted buns with the romaine lettuce, tomato, and honey mayonnaise mixture.