Wine Varietal: Cabernet Sauvignon
3/4 c. sour cream
3 Tbsp. cream-style horseradish
2 Tbsp. vodka
2 2-oz. cans whole button mushrooms, drained
1-1/2 lb. ground beef
1/4 cup worcestershire sauce
2 Tbsp. shoyu (or soy sauce)
1 tsp. salt
2 tsp. fresh ground pepper
2 tsp. dried oregano
1 tsp. each garlic and onion powder
2 Tbsp. dijon mustard
Olive oil for grill
6 Brioche burger buns, or golden sesame burger buns* sliced in half lengthwise
*2 Tbsp. unsweetened butter, room temperature (if using regular burger buns)
In a small bowl mix together sour cream, horseradish and vodka. Refrigerate until ready to serve.
In a food processor, pulse mushrooms until finely chopped. Scrape into a large bowl and add ground beef, worcestershire, shoyu, salt, pepper, oregano, garlic and onion powders. Mix to combine all ingredients and form into 6 patties.
Prepare hot grill with oil. Grill burgers until done to your taste (approx. 5 minutes on each side for medium). Lightly toast cut side of rolls (butter both sides if using regular burger buns). Remove all from heat.
To serve, spread bottom of buns with mustard, then top with one burger and a dollop of sour cream sauce, then remaining top of bun. Serve immediately.