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Burgundy Burgers

This recipe was created by my husband and I after we ventured into red wine territory. We bought a bottle of Sutter Home Cabernet Sauvignon, although we usually stick to the white zins and chardonnays. Anyway, we got the bottle home, and I didn't like the deep, rich red wine for drinking. I hated to waste the wine so I saved it for the next beef recipe I made...turns out, it was hamburgers. I love the depth and richness the red wine adds to the beef. I hope you enjoy it as much as my husband and I.


1 lb ground chuck
1/2 lb ground sirloin
1 T Worchestershire Sauce
1/4 c Sutter Home Cabernet Sauvignon
1/4 c finely chopped green onions
1 1/2 T garlic salt
1 tsp fresh ground black pepper
5 T butter
1 pint white button mushrooms, sliced
6 slices deli style provolone cheese
6 crusty rolls


1. Combine the ground chuck, sirloin, Worsterschire sauce, wine, onions, 1 T garlic salt, and pepper in a bowl. Blend with hands until well mixed. 2. Form six full hamburger patties. 3. In a sauce pan, melt 2 T of butter. 4. Sautee the mushrooms in the pan with butter and 1/2 T garlic salt. Remove from heat once the mushrooms are light brown. 5. Grill the hamburger patties at 425 degrees, for about 14 minutes, turning once after 7 minutes. 6. Spread the remaining 3 T of butter on each of the top and bottom buns. 7. Place a hamburger patty on each bottom bun and top with one slice of provolone cheese. Top the cheese with 2T of the mushrooms.