Wild Mushroom & Smoked Gouda Burger With Buttery Cabernet Shallots

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.


Buttery Cabernet Shallots:
¼ cup butter, softened
2 ½ cups shallots, sliced
1 tablespoons brown sugar
1 teaspoon salt
1 tablespoon cornstarch
2 cups Sutter Home White Cabernet Sauvignon
1 pound 80/20 coarsely ground chuck
1 pound coarsely ground round steak
1 ½ cups wild mushrooms, chopped; chanterelle, porcini, portabella, shitake, etc.
¼ cup Worcestershire sauce
¾ cup smoked gouda cheese, grated
2 teaspoons kosher salt
½ teaspoon black pepper
¼ cup vegetable oil for brushing grill rack
Bread: 6 soft potato rolls, split and grilled
1/2 cup butter, melted
1 cup mayonnaise
1 tablespoon grill seasoning blend
6 leaves red leaf lettuce



Melt the butter in a large skillet and sauté shallots with the brown sugar over medium heat for five minutes or until shallots begin to turn lightly brown. Stir in the salt and cornstarch, continuing to cook for one minute before whisking in the wine. Cook shallots for 15 minutes or until ¾ of the liquid is absorbed. Remove from heat and keep warm. Prepare charcoal grill for medium high heat. In a large bowl, mix together the ground chuck, ground sirloin, mushrooms, Worcestershire sauce, grated smoked gouda , salt & pepper. Fold meat mixture together lightly and form into six patties. Brush grill rack with vegetable oil. Place burgers onto grill and cook for 4 minutes per side (for medium). Split and brush rolls with melted butter then place on grill to brown lightly. Mix together the mayonnaise and grill seasoning blend. To assemble the burgers, spread mayonnaise onto both halves of roll. Place burger patty on bun bottom, top with buttery shallots and a lettuce leaf. Place bun top over burger. Makes 6 servings.