Wild mushroom paprika burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


10 0z Mushrooms; Mix of Porcini, Chantarelle, morelle or other wild mushrooms.
1/2 of large sweet vidalia onion
1/2 cup vegetable oil
1 cup heavy cream
1 teaspoon kosher salt
1/2 cup fresh Italian parsley
2 1/2 Pounds ground Angus chuck
3 tablespoon Zinfandel Sutter Home
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon sweet red paprika
1 egg
2 garlic cloves
Smoked cheddar cheese
Beef stake tomato Arugula leaves
Fresh Portugese rolls or sour dough roll
Oil for grill



Prepare the grill, clean and brush oil. In a large bowl mix the patties ingridients (finely chop the garlic),let it set for an hour and then divide it to form six equal round patties. Preheat a frying pan with oil, place the finely chopped onion untill golden brown, add the chopped mushrooms and salt steer for about 4 minutes and then add the parsley and heavy cream let it come to a simmer and take it away from the heat. Cut the rolls in half and place them on the grill for a light toast. Place the patties on the gril for 3 to four minutes on each side, before they are ready place the cheese on top of each of the paties. Spread the mushroom sauce on each side of the roll, place on pattie a slice of tomato and arugula, top it with the other half of the roll and serve.