Beef Bourguignonne Burger

Ingredients

1 oz. Mixed dried mushrooms (porcini, morel, and chanterelle)
1 c. Sutter Home Merlot
2 medium shallots
2 large garlic cloves
2/3 c. loosely packed parsley
2# 80% ground chuck
1 egg
1tbsp. kosher salt
2 tsp. Fresh ground black pepper
½ tsp. Dried thyme, crushed
3 tbsp. Heavy cream
4 tbsp. Sutter Home Merlot
½ tsp. Sugar
¼ c. panko
½ c. extra virgin olive oil, divided
1 white onion, thinly sliced into rings 6 premium onion top hamburger rolls, sliced 6 leaves butter lettuce, rinsed and patted dry

Instructions

In small bowl, combine dried mushrooms with 1 c. Merlot. Cover and let reconstitute for 1 hour. In small food processor, place shallots, garlic, and parsley. Pulse until finely minced. Add into large mixing bowl along with ground chuck, egg, salt, black pepper, thyme, cream, 3 tbsp. Merlot, and sugar. In same processor bowl, add reconstituted mushrooms and their soaking liquid, and pulse until finely minced, almost a paste. Add into beef mixture, and combine all ingredients well. Add panko, and gently fold in until well incorporated. Cover mixture and set aside in refrigerator. Prepare charcoal grill to medium high heat. When hot, brush grill with olive oil to create nonstick surface. Place onion rings onto oiled surface, turning frequently to prevent sticking and burning. Grill for 2-4 minutes, or until onions are soft and slightly browned. Remove to platter to rest. Form meat mix into 6 patties. Place on hottest area of grill and grill for 4 minutes. Flip burgers and move to indirect heat, cover, and grill for another 10 minutes for medium well. Set aside on platter to rest. Brush remaining olive oil onto cut sides of buns. Place onto grill, cut side down, and grill for 2-4 minutes, until toasted with grill marks. Arrange on platter. Assemble burgers by placing a leaf of butter lettuce on the bottom bun half; top with 1 burger, a small pile of grilled onions, and the top half of the bun. Serve hot!