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Sauvignon Blanc Porcini Herbed Burger with Mustard Raspberry Glaze

This delectable burger pairs nicely with Sutter Home Sauvignon Blanc and a healthy appetite.

Ingredients 

MUSHROOMS
1 cup dried porcini mushrooms
GLAZE
2 Tablespoons grey poupon country Dijon mustard
4 Tablespoons raspberry jam
1 Tablespoon soy sauce
¼ teaspoon fresh cracked pepper
1 Tablespoon unsalted butter
MUSHROOM MIXTURE
1cup soaked porcini mushrooms mushroom mixture
2 Tablespoons unsalted butter
1 Tablespoon Colavita extra virgin olive oil
1cup soaked porcini mushrooms
3 medium cloves finely chopped garlic
¼ cup chopped roasted red pepper (jar)
½ teaspoon Kosher Salt
½ teaspoon fresh cracked pepper
½ cup Sutter Home Sauvignon Blanc
BURGERS
1 pound ground chuck
1 pound ground sirloin
¼ cup chopped fresh cilantro (well washed and dried/large stems removed)
½ cup chopped fresh basil
2 Tablespoons Garlic Herb cheese mushroom mixture (See above) 2 teaspoons seasoned salt
2 teaspoons Lemon pepper
12 slices deli sliced aged Swiss cheese
1 teaspoon balsamic vinegar
2 teaspoons Colivita olive oil
6 farmhouse hearty white buns
CONDIMENTS
1 head romaine heart (only use inner light green leaves)
6 thinly sliced red onion slices
6 slices tomato
Salt Pepper

Instructions 

MUSHROOMS 1 cup dried porcini mushrooms In a small fireproof pan with lid bring 1+ ½ cup water to boil. In a small bowl pour boiling water over dried porcini mushrooms; let stand until mushrooms soften, about 15-20 minutes. Using slotted spoon remove mushrooms from liquid pat dry and chop into small pieces. (WHILE MUSHROOMS ARE SOAKING) GLAZE 2 Tablespoons grey poupon country Dijon mustard 4 Tablespoons raspberry jam 1 Tablespoon soy sauce ¼ teaspoon fresh cracked pepper 1 Tablespoon unsalted butter Prepare a gas grill to medium heat. Using a 6 inch fireproof skillet combine Mustard, jam, soy sauce, black pepper. Use a heat resistant spatula to mix until smooth. Approx. 2-3 minutes. Remove from heat and mix in butter. Scrape into small bowl and set aside. MUSHROOM MIXTURE 1cup soaked porcini mushrooms mushroom mixture 2 Tablespoons unsalted butter 1 Tablespoon Colavita extra virgin olive oil 1cup soaked porcini mushrooms 3 medium cloves finely chopped garlic ¼ cup chopped roasted red pepper (jar) ½ teaspoon Kosher Salt ½ teaspoon fresh cracked pepper ½ cup Sutter Home Sauvignon Blanc Heat grill to medium hot, melt 2 tablespoons unsalted butter and 1 Tablespoon Colivita extra virgin olive in fireproof pan until oil until it starts to smoke. Add chopped mushrooms and sauté with garlic, roasted red pepper, salt (1/2 teaspoon Kosher salt) and ½ teaspoon black pepper. Cook approx. 5-7 minutes until slightly caramelized, off heat add 1/2 cup Sutter Home Sauvignon Blanc to deglaze pan and cook until wine has been absorbed by mushrooms. Set aside to cool. BURGERS 1 pound ground chuck 1 pound ground sirloin ¼ cup chopped fresh cilantro (well washed and dried/large stems removed) ½ cup chopped fresh basil 2 Tablespoons Garlic Herb cheese mushroom mixture (See above) 2 teaspoons seasoned salt 2 teaspoons Lemon pepper 12 slices deli sliced aged Swiss cheese 1 teaspoon balsamic vinegar 2 teaspoons Colivita olive oil 6 farmhouse hearty white buns In large bowl place ground chuck and ground sirloin. Add cilantro, basil, garlic herb cheese, mushroom mixture, seasoned salt, lemon pepper. Mix gently with hands until ingredients are evenly distributed. Form into 6 patties. Sprinkle top and bottom lightly with lemon pepper. Wrap in plastic. Keep cool. Light grill to high heat, pre-heat for 10-15 minutes, place burgers on grill and grill for 4-5 minutes then flip, baste top with Dijon-raspberry glaze, turn heat to medium high cook additional 3-4minutes flip and baste second side. Cook 1-2 minutes until glaze is caramelized. Turn heat down place 2 slices Swiss cheese on each burger. Close lid to melt cheese. Remove burgers to platter to rest. Wisk together 1 teaspoon balsamic vinegar and 2 Tablespoons olive oil, brush on Cut side of buns.(cover entire surface). Grill on medium until browned. CONDIMENTS 1 head romaine heart (only use inner light green leaves) 6 thinly sliced red onion slices 6 slices tomato Salt Pepper Assemble with romaine leaves and sliced red onion on bottom, place burger on top, with tomato.

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Sit back and enjoy!