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Red Wine Mushroom Burger with a Horseradish Cream Sauce

This burger was inspired by the meal my family has eaten on Christmas Eve at my Grandmother's house, and her Mother's house, since long before I was born. The red wine sauce, the horseradish cream, the beef and the tradition is all wrapped up in this burger!
It is packed with flavor and history so I hope you enjoy my spin on a family classic!


2 lbs. freshly ground chuck
1 tsp. kosher salt
1/4 cup finely grated parmesan cheese
1/2 tsp. freshly ground pepper
1/4 tsp. red pepper flakes
4 Tbsp. Colavita olive oil poured into a small bowl

Mushroom Rub
1 3/4 oz. package of dried mixed mushrooms
2 long stems of fresh rosemary, leaves removed and roughly chopped
1/2 tsp. salt

Red Wine Sauce
1 8 oz. package of fresh mushrooms, roughly chopped
1 10.5 oz. can of beef consomme with gelatin added
3/4 cup Sutter Home Cabernet Sauvignon (Use the type you like to drink)
6 green onions, chopped
3 Tbsp. Colavita olive oil
3 Tbsp. flour
3 garlic cloves, minced

Horseradish Cream
1/2 cup sour cream
2 Tbsp. prepared horseradish
1/4 tsp. kosher salt

3 Tbsp. vegetable oil for brushing on the grill rack
6 Ciabatta rolls, split
6 pieces Bibb lettuce, rinsed and dried



Preheat Gas grill to medium-high heat

To prepare the Red Wine mushroom sauce, heat a heavy, non-stick, fire proof sauce pan on the grill. Heat 3 Tbsp. olive oil. Saute the green onions, garlic and mushrooms for 5 minutes. Pour in the flour to make a roux. Make sure you cook the roux, stirring constantly, for at least a minute to cook out the flour taste. Whisk in the beef consomme and red wine. Bring to a boil and then move the sauce pan to indirect heat and simmer for at least 30 minutes or until desired thickness. Remove the sauce from the heat, set aside and let cool to room temperature.

To make the mushroom rub, place the dried mushrooms, fresh rosemary and salt in a blender or a bullet and blend into a fine powder. Pour the powder into a small bowl.

To make the patties, mix the ground chuck with the salt, parmesan cheese, ground pepper and the red pepper flakes in a large bowl. Careful not to over mix! Shape the meat into 6 patties to fit the rolls. Brush each patty with equal parts olive oil, just a light coating. Generously sprinkle the rub over each patty, covering the top, bottom and sides. Press the rub gently onto the patty to make sure it sticks. Cover the patties with plastic wrap and set aside.

To make the horseradish cream, place the sour cream, prepared horseradish and salt into a small bowl and mix. Cover with plastic wrap and set aside.

When the grill is ready, brush the grill rack with the vegetable oil. Place the patties on the rack, cover and grill 4-5 minutes on the first side. Turn the patties and grill an additional 4-5 minutes for medium. During the final 2 minutes of grilling, place the rolls, cut side down over indirect heat and lightly toast them. Remove the patties and the rolls from the grill, place them on a plate and prepare to assemble.

To assemble the burgers, place one piece of Bibb lettuce on each roll bottom, followed by a patty, followed by equal portions of the red wine sauce and horseradish cream. Add the bread tops and serve.

Makes 6 Burgers


It is important to place lettuce first on the roll bottom because it keeps the roll from getting soggy, not only from the patty but from the sauce that goes on top of the patty.