Cabernet Sauvignon Pairings Vina Robles Burger
- 8 oz Grass-fed ground beef
- 1 Brioche bun
- 1 tbsp Clarified butter, room temperature
- 1 Slice Swiss raclette cheese
- 4 oz Roasted portobello mushroom*, julienned
- 1 tbsp VR Cab onions (recipe link below)
- 1 tbsp Roasted garlic aioli*
- 2 oz Fresh arugula
Form beef into a patty and season with salt and pepper. Sear first side over high heat (on a grill or in a heavy pan on the stove) until caramelization begins, about three minutes for medium, which is ideal for grass-fed beef.
Flip and add toppings while the other side cooks (for three minutes); begin with the raclette cheese, then pile on the mushrooms, and finish with the VR Cab onions (click here for recipe). Remove from heat when burger has reached desired doneness.
Spread cut sides of the brioche bun with clarified butter, and sear over high heat until crispy brown. Move to plate and spread roasted garlic aioli on each side. Add the burger and top with fresh arugula. Enjoy with Vina Robles Cabernet Sauvignon.
*For the roasted portobello mushroom: Devein and stem a portobello mushroom, season with extra-virgin olive oil, salt and black pepper, then roast on a sheet pan at 350 degrees for 20 minutes or until fully cooked.
*For the roasted garlic aioli: Blend 1 cup mayonnaise and 6 cloves of roasted garlic in a food processor. Save remainder in the refrigerator for another use.
Limited Estate Collection
2019 Mountain Road Reserve
The fruit for the Mountain Road Reserve grows on Adelaida Springs Ranch, at an elevation of 1,700 feet and only 12 miles from the Pacific Coast. Situated in the rugged coastal mountains west of Paso Robles, this prime vineyard site features rocky calcareous soils and southwestern exposures that lend themselves to producing stunning wines. It is here that the grapes for our award-winning Suendero are also grown.