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Stuffed Spinach & Gorgonzola Burgers w/ Merlot Mushrooms

I love experimenting in the kitchen! I made these for my parents this summer and they absolutely loved them. The taste of merlot pairs very well with the beef patties and the spinach and gorgonzola filling!

Ingredients 

18 oz thinly sliced mushrooms
1 tablespoon vegetable oil
1 1/2 cups Sutter Home Merlot
3 oz fresh baby spinach, roughly chopped
6 oz crumbled gorgonzola
18 oz ground round
18 oz ground sirloin
1/4 cup minced shallot
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoons ground pepper
6 Kaiser rolls, split
6 tablespoons Dijon Mustard
1 (12 ounce) jar roasted red bell peppers, drained and sliced Vegetable oil, for brushing on the grill rack

Instructions 

Directions Prepare a medium-hot fire in a charcoal grill with a cover. To make the merlot mushrooms, heat the vegetable oil in a 12-inch nonstick, fire-proof skillet, and place on grill rack. Add the mushrooms. Cover and cook for 10 minutes, stirring occasionally, until the mushrooms begin to soften. Add the Merlot and let simmer, stirring occasionally, until most of the liquid has evaporated. Remove the pan from the grill and set aside To make the spinach and gorgonzola filling, place the spinach in a 10-inch nonstick, fire-proof skillet, and place on grill rack. Heat until the spinach is warm and starts to wilt. Remove from heat. Drain off any liquid. Add gorgonzola to skillet and toss with spinach. Form into 6 even mounds and set aside. To make the patties, place the ground round, ground sirloin, minced shallot, minced garlic, salt, and pepper into a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the rolls. Place the mounds of spinach and gorgonzola filling onto 6 of the patties. Place the remaining patties on top of the filling and crimp edges of the patties together, sealing in the filling. When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side. When the patties are cooked, remove from the grill, stacking to keep warm. Place the rolls, cut side down, on the outer edges of the grill rack to toast lightly. To assemble the burgers, evenly disperse the merlot mushrooms over the bottom part of each of the 6 Kaiser rolls. Place beef patties on top of mushrooms. Place sliced roasted red bell peppers evenly over the patties. Spread 1 tablespoon Dijon mustard on each of the roll tops. Add the roll tops to the patties and serve. Makes 6 burgers

Comments 

Enjoy with a glass of Sutter Home Merlot!