To make mushrooms for patties, combine all ingredients except thyme in a 12-inch fireproof skillet. Place skillet on grill over high heat and bring to a boil to infuse mushrooms with wine. (Don’t worry.) Continue boiling until all liquid has evaporated, about 10 minutes. Locate skillet over medium heat and continue cooking, stirring occasionally, until mushrooms are browned and very dry, about 8 minutes. Transfer mushrooms to a mixing bowl, stir in thyme, and allow to cool completely (set mixing bowl on ice to expedite).
To make patties mix-in, combine oats, potato chips, Parmesan, garlic, and pepper in a food processor or blender and pulse to a coarse flour. Scatter in cold diced butter and pulse to a coarse meal. Toss mix-in with cooled mushrooms. Stir in beaten eggs. Refrigerate until patty formation time.
To make kickin’ pickled grapes, combine all ingredients.
To make mellow mustard butter, combine all ingredients.
To form patties, divide patties mixture into 6 portions. Shape each portion into a patty approximately 3 1/2 inches wide by 3/4 inch high to fit buns (use a biscuit cutter to form, if desired). Refrigerate patties until grill time.
To grill patties, transfer patties to an oiled grill prepared to medium high heat. Cover grill, and cook, turning once, 4 to 6 minutes on each side or until internal temperature reaches 160ˇF. During the last minute of grilling, divide cheese among patties to melt. Grill buns, cut side down, over low heat source until lightly toasted.
To assemble burgers, spread mustard butter on cut sides of warm buns. On each bun bottom place a cheese-topped patty. Divide pickled grapes among the patties, followed by baby greens. Add bun top. Serve immediately with chilled Sutter Home Chenin Blanc and take it easy.
