Mitchella Vineyards & Winery Petite Top Sirloin Burgers

Gourmet sliders made with top sirloin, caramelized onion, mushrooms and sharp cheddar are mouth-wateringly good when paired with supple red wine from Mitchella Vineyard & Winery.

Servings: approximately 40 mini burgers

Cook Time: 34 minutes

Pair With: A rich red wine, like a Cabernet Sauvignon.

Source: Recipe courtesy of Mitchella Vineyards & Winery


Ingredients for the Sautéed Mushroom

6 cloves garlic
2 tablespoon olive oil
8 ounces assorted wild mushrooms or Baby Bellas
1/3 cup high quality red wine like Mitchella

Ingredients for the Caramelized Onions
2 medium sweet onions
2 tablespoon olive oil
2 tablespoon dark brown sugar
2 tablespoon balsamic vinegar

Ingredients for the Condiments
1 tablespoon cumin
1 cup fresh aioli or mayonnaise
10 slices rustic aged sharp cheddar
4-6 small heirloom tomatoes
2 sourdough baguettes

Ingredients for the Top Sirloin Patties
1 tablespoon cumin
1 tablespoon salt
2 1/2 pounds fresh ground top sirloin (90/10)
1 pound butter
6 cloves garlic


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Directions for the Sautéed Mushrooms
Coarsely chop six cloves of garlic and sauté in 2 tablespoons of olive oil. Coarsely chop the mushrooms and add to the garlic, continue sautéing for 10 minutes, add 1/3 cup red wine, simmer until liquid is reduced. Remove, and cool mushrooms in large mixing bowl.

Directions for the Caramelized Onions
Thinly slice the onions and sauté in 2 tablespoons of olive oil until a light golden brown, about 15 minutes. Carefully, add 2 tablespoons of balsamic vinegar, stir until reduced. Quickly add 2 tablespoons of brown sugar while stirring continuously, then simmer until caramelized, about 7 minutes. Remove to small bowl and cover.

Directions for the Condiments
Add 1 tablespoon of cumin to 1 cup of aioli or mayonnaise, mix well, refrigerate. Quarter the slices of cheddar cheese. Slice the tomatoes into 2-3 inch rounds. Slice the sourdough baguettes in to 1/4 inch slices.

Directions for the Top Sirloin Patties
Add 1 tablespoon cumin, 1 tablespoon salt, and fresh ground sirloin to the cooled mushrooms. Mix and form into small patties, using less than 1/8 cup per patty. Add butter and 6 cloves of garlic to a heat-proof pan on the BBQ. Add sliced sourdough and grill on the BBQ until golden brown. Grill hamburgers for 2 minutes, turn, add cheese, then remove when cheese has melted. Assemble burger with cheese on the sliced sourdough, adding 1 teaspoon of cumin aioli, heirloom tomato, caramelized onion, and arugula.

Recipe Courtesy Of

Mitchella Vineyard & Winery

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