Recipe | Grass-fed Burgers and Don’s Legacy Blend

Recipe from Grant Talley

As the 39th harvest season kicks off at Talley Vineyards, the energy around our farm is electric. Warm SLOcal days stretch into golden evenings, and the trucks and tractors filled with bell peppers and grapes are whizzing about. While harvest has always been at the heart of our story, this year brings something new to the table—literally. Grant Talley, part of the fourth generation of our family business, has expanded the Talley legacy into ranching by raising cattle on the open spaces around Talley Farms.

Grant is deeply rooted in California’s agricultural heritage, with his family farming here since the 1940s. His vision is simple but powerful: provide grass-fed and finished beef along the California coast, raised with respect for both the livestock and the land. By integrating cattle into the open pastures surrounding the farm, Grant is not only stewarding the landscape but also providing high-quality, sustainable beef for families across California.

This Labor Day, we’re pairing one of Grant’s favorite offerings — his grass-fed ground beef — with a recipe that’s as indulgent as it is approachable: Mushroom & Gruyère Burgers with Caramelized Onions. Juicy, earthy, and layered with flavor, it’s a perfect match for a glass of Don’s Legacy Blend or Pinot Noir.

SHOP GRANT’S GRASS FED

Mushroom & Gruyère Burger with Caramelized Onions

Serves 4 

Ingredients:

  • 1 ½ lbs Grant’s grass-fed ground beef
  • Salt & freshly cracked black pepper
  • 4 brioche buns
  • 1 ½ cups sliced cremini or porcini mushrooms
  • 2 yellow onions, thinly sliced
  • 2 Tbsp butter (or beef tallow)
  • 1 Tbsp olive oil
  • 4 slices Gruyère cheese
  • 1 Tbsp Dijon mustard
  • Fresh arugula

Instructions:

  1. Caramelize onions
    • In a skillet, cook onions low and slow with 1 Tbsp butter and olive oil until golden and sweet (25–30 min).
  2. Sauté mushrooms
    • In the same pan, add butter and mushrooms. Cook until browned, then season with salt and pepper.
  3. Form patties
    • Shape the beef into 4 patties. Season generously with salt and pepper just before cooking.
  4. Cook burgers
    • Grill or pan-sear to medium-rare/medium to preserve juiciness and balance beautifully with Pinot Noir.
    • Top each patty with Gruyère during the last minute of cooking, allowing it to melt luxuriously over the beef.
  5. Assemble
    • Toast brioche buns and spread Dijon mustard on the bottom.
    • Add the patty with melted cheese, pile on caramelized onions, sautéed mushrooms, a handful of arugula, and finish with the top bun. 

Pair with Don’s Legacy Blend

Bottle of Don's Legacy Blend and a glass - Rhône blend with Grenache and Syrah
ADD TO CART