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Grilled Pot Roast Burgundy Burgers

This burger will take your palette on a trip down memory lane… It’s Sunday, and that means pot roast; the scent of comfort making its way through all of the rooms of the house… a meal that brings the family together. This tradition inspired burger infuses all of the ingredients which make that meal so special. The distinct yet harmonious textures and flavors of this classic meet the hearty satisfaction and recreational delight of a grilled burger. The sweet and savory vegetables that make a pot roast succulent are stacked on a soft, warm, buttery dinner roll, with a juicy grilled burger, complimented by a melody of shallots and mushrooms in a rich and silky, full-bodied red wine sauce. Enjoy this summer interpretation of a winter classic.


3 shallots, diced
1 ½ cups chopped crimini mushrooms
7 tablespoons olive oil (divided)
4 tablespoons unsalted butter (divided)
1 ½ cups Sutter Home Syrah wine, plus 3 tablespoons (divided)
1 cup beef broth
1 tablespoon sugar
4 tablespoons heavy cream
1 large waxy potato, sliced ¼ inch thick
1 very large carrot, peeled and sliced ¼ inch thick
1 large rutabaga, peeled and sliced ¼ inch thick
1 large parsnip, peeled and sliced ¼ inch thick
1 ½ teaspoons salt
1 ¼ lb ground beef
6 slices uncooked bacon, diced
Vegetable oil for brushing the grill
6 dinner rolls


Sauce Preheat gas grill to medium high. In a medium sauce pan for the grill, sauté shallots and mushrooms with 2 tablespoons of olive oil and 2 tablespoons of butter until shallots are translucent, about 10 minutes. Stir in wine and beef broth. Let the liquid come to a boil, and then turn the grill to low. Add an additional 2 tablespoons of butter and the sugar. Stir occasionally until sauce reduces and thickens, approximately 20 minutes. Stir in heavy cream and let thicken 3-4 more minutes. Vegetables In a large mixing bowl, toss potato slices, carrot slices, rutabaga slices, and parsnip slices with 3 tablespoons olive oil and the salt. Arrange vegetable slices in a grill basket and grill on medium until the vegetable slices are cooked through, about 20 minutes – toss vegetables frequently to prevent from burning. Patties With your hands, gently mix ground beef, bacon, and 3 tablespoons of wine. Be sure not to over-mix. Form 6 equal patties. Brush vegetable oil on the rack of a medium high grill. Grill the patties turning them only once until done, about 5-6 minutes per side. When patties are done, remove them from the heat and let them rest, covered with foil for 3-4 minutes. ~~~ As the sauce is in its final simmering stage and the burgers are resting, cut the dinner rolls in half, and toast them on a medium high grill for 1 minute per side. Assembly Assemble one slice each of potato, rutabaga, turnip, and parsnip slices on the bottom of the toasted dinner roll. Place the patty on the vegetables, and top with 1 to 2 carrot slices. Spoon 2-3 generous tablespoons of the wine sauce on the burger and place the top of the dinner roll on top.