RECIPES: Recipe Details

Rate This Burger 
No votes yet

French Cabernet and Mixed Mushroom Sauce Burgers


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 egg
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.


Mushrooms are a major crop of Eastern Pennsylvania and I've come to love cooking with them. They pair wonderfully with many French style wine sauces like this Cabernet Sauvignon Sauce. The Gruyere cheese adds a great creamy texture, and the French style roll brings just enough bite and structure. My friends all love this burger from the minute they smell the sauce cooking through the last bite on their plates.