RECIPES: Recipe Details

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Great Caesar! Burgers with Mushroom-Onion Melange and Chili Mayonnaise

I like great Italian food. I wanted to create an Italian-inspired burger with red peppers and tomatoes. The flavors in Great Caesar! burgers with the Chili Mayonnaise and Mushroom-Onion Melange remind me of savory meatballs and my favorite Italian dishes that go so well with Sutter Home Merlot.

Ingredients 

Chili Mayonnaise:
3/4 cup mayonnaise
1/3 cup chili sauce
1/4 cup finely diced, drained black olives
1/4 cup finely diced, drained NatureSweet Cherry Tomatoes

Mushroom-Onion Melange:
2 tablespoons Colavita Extra Virgin Olive Oil
1 tablespoon unsalted butter
1 large sweet onion--halved and cut into thin slices
8 ounces organic white mushrooms--cut into thin slices
1/4 cup beef broth
1/4 cup Sutter Home Merlot

Patties:
2 pounds ground sirloin from Angus beef
1/2 pound pork sausage
1/2 cup shredded Parmesan cheese
1/2 teaspoon roasted garlic granules
1/2 cup roasted red bell pepper packed in water--drained and finely diced
1 1/2 teaspoons salt
1 1/2 teaspoons Italian seasoning
1/2 cup diced NatureSweet Cherry Tomatoes
1/2 teaspoon ground black pepper
Vegetable oil for brushing on the grill rack
2 cups shredded Mozzarella cheese
6 garlic bagels--split

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.

To make the chili mayonnaise, combine mayonnaise and chili sauce in a small bowl. Mix well. Fold in black olives and tomatoes. Cover and refrigerate.

To make the mushroom-onion melange, heat the olive oil and butter in a medium-sized fireproof skillet on the grill. Add the onions and mushrooms and saute 5 to 8 minutes until onions are golden brown. Add the beef broth and Sutter Home Merlot. Saute for 2 to 3 minutes more, cover and keep warm.

To make the patties, in a large bowl, combine the ground sirloin, pork sausage, Parmesan cheese, garlic, red bell pepper, salt, Italian seasoning, tomatoes and black pepper. Mix together well and shape into 6 equal patties, handling meat as little as possible to avoid compacting it.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover and cook 4 to 6 minutes until desired preference. Flip the patties over and cook another 4 to 6 minutes. During the last few minutes of cooking, top each patty with Mozzarella cheese and place the bagels, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place a cheese-topped patty on each bagel bottom, and place 1/6 of the mushroom-onion melange on top of each patty. Divide the chili mayonnaise evenly on top of each burger. Add the bagel tops and serve with Sutter Home Merlot.