Wine Varietal: Cabernet Sauvignon
1 tablespoon olive oil, plus additional for toasting the rolls
1 pound assorted fresh mushrooms including Portabella, Crimini, and Shiitake, sliced
3 teaspoons salt, divided, plus more if desired
2 sprigs thyme
2 cloves garlic, 1 finely chopped, 1 sliced in half
1 shallot, finely chopped
1 tablespoons flour
1 cups low sodium beef broth
1/4 cup Sutter Home Cabernet Sauvignon
1 teaspoon cracked black pepper, divided
1 pound ground chuck
1 pound ground sirloin
1 Tablespoon Worcestershire sauce
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon dry mustard
6 French rolls, sliced in half
6 slices Gruyere cheese
Heat the grill to medium heat.
Heat the olive oil in a saucepan over medium heat on the grill. Add the mushrooms and one teaspoon salt, roasting 10-12 minutes until a majority of moisture cooks off, turning as needed to prevent burning.
Add thyme, garlic, and shallot and cook an additional 5 minutes. Sprinkle flour over the mushroom mixture and stir to thoroughly coat. Pour the beef broth and wine over the mixture and simmer approximately 25-30 minutes, until liquid reduces to a sauce thick enough to coat the back of the spoon, then season with 1/2 teaspoon pepper and additional salt as desired.
Mix together both meats, the egg, the Worcestershire sauce, allspice, cloves and mustard along with 2 teaspoons of salt and 1/2 teaspoon of pepper. Divide the meat into six 1/3 pound burgers about one inch thick and press the centers in to prevent them from balling up on the grill.
Place on the grill approximately 5 minutes per side depending on desired doneness.
Lightly brush the rolls with olive oil and place on the grill after turning the burgers, at a low temperature area so they will toast but not burn. When toasted, rub the halved garlic clove over the surface.
Divide the mushroom mixture over the 6 burgers, then top with cheese in the last 2 minutes of burger cooking time. Serve in the toasted rolls.