Search for Anything and Hit Enter


{{post.length}} articles

Blog - see all blog results

{{recipes.length}} recipes

RECIPE - see all recipe results

{{wines.length}} wines



View Wine
{{pages.length}} pages


Mushroom and Fennel Ragout Burger with Tomato Rouille

Mushroom and Fennel Ragout Burger with Tomato Rouille

Servings: 6

Wine Varietal: Zinfandel

Inspired by my time spent in French Bistros and loving every bite of the hearty, rich, bold and aromatic flavors. This burger celebrates a classic cuisine and applauds the recent return of butter in cooking!


Tomato Rouille:

  • 28 Ounce can fire roasted tomatoes, drained of all liquid and patted dry
  • ⅛ Teaspoon salt
  • ⅛ Teaspoon cayenne pepper
  • 1 Tablespoon fresh lemon juice
  • 2 Cloves garlic
  • 1 Egg yolk
  • ½ Teaspoon kosher salt
  • ½ Cup olive oil

Sage Butter:

  • ½ Cup butter, softened
  • 2 Tablespoons lemon zest
  • ¼ Cup sage leaves, chopped fine
  • ¼ Cup parsley leaves, stemmed, chopped fine

Mushroom and Fennel Ragout:

  • ½ Cup pancetta, chopped
  • 1 Tablespoon olive oil
  • 1 Small yellow onion, peeled, sliced thin
  • 1 Small fennel bulb, fronds removed, cored, sliced thin
  • 4 Cloves garlic, minced
  • 4 Cups cremini mushrooms, cleaned and sliced
  • 2 Tablespoons fresh thyme leaves, stemmed
  • ½ Teaspoon kosher salt
  • ½ Teaspoon fresh ground pepper
  • ½ Cup Sutter Home Zinfandel


  • 2 Pounds ground chuck (15 – 20% fat)
  • 2 Tablespoons Worcestershire sauce
  • ¼ Cup fresh oregano leaves, snipped or 2 teaspoons dried oregano, crushed
  • 1½ Teaspoon kosher salt
  • 1 Teaspoon fresh ground pepper
  • 1 Tablespoon vegetable oil for brushing grill
  • 6 Brioche buns, split
  • 1½ Cups arugula, washed and stemmed
  • 6 Ounces blue cheese, crumbled


Tomato Rouille:

  1. In a food processor fit with a metal blade, add tomatoes, lemon juice, garlic, egg yolk, salt and cayenne pepper and pulse until blended
  2. In a steady stream, add olive oil, pulsing until emulsified

Sage Butter:

  1. Place softened butter in a bowl, add lemon zest, sage leaves and parsley and mash into butter with a fork until well combined

Mushroom and Fennel Ragout:

  1. In a large heavy skillet over medium heat sauté pancetta in olive oil for 2 minutes
  2. Add onion, fennel, garlic and sauté until golden
  3. Add mushroom, thyme, salt and pepper, cook until mushrooms are tender. Add wine and reduce temperature to low, cook until liquid has absorbed
  4. Remove from heat and stir in 2 tablespoons of sage butter


  1. Prepare a medium hot fire in a charcoal grill with cover, or preheat a gas grill to medium high
  2. Loosely mix Worcestershire and oregano into meat with hands. Form into 6 patties ¾ inch thick. To ensure even cooking place thumb print in center of each patty
  3. Salt and pepper both sides of patties
  4. Brush grill with vegetable oil. Grill patties 4-5 minutes on each side or until desired wellness
  5. Remove patties from the grill and allow to rest
  6. Place buns cut side down on outer edges of rack to toast lightly
  7. Remove in 1-2 minutes and spread cut sides with sage butter
  8. Place a generous portion of rouille on cut sides of buns. On bottom buns place a portion of arugula, followed by a patty, a mound of ragout, top with crumbled blue cheese and top bun. Serve immediately
Salty, Sweet, and a Little Heat Pineapple Pork Burgers

Come on in and make yourself at home. Please just verify that you’re 21 years of age or older.

© 2019 Sutter Home Winery, Inc. St. Helena, CA 94574