When planning a late-summer barbecue, you can try the following recipe from McWilliam's Wines, Australia's oldest and most awarded winemaking family. The winemaker has created a list of casual yet sophisticated recipes that can easily be paired with favorite varietals.

Wild mushroom and sirloin burgers

Makes 12 to 16 small burgers

1 pound ground sirloin

1 cup chopped (4 ounces) wild mushrooms, finely chopped

1/4 cup each McWilliam's Shiraz, minced sun-dried tomatoes, minced onion, and seasoned dry bread crumbs

1 tablespoon chopped fresh basil

1/2 teaspoon each sea salt and freshly ground pepper

12 to 16 small rolls or focaccia bread squares

1 4- to 6-ounces Brie cheese, sliced

2 cups arugula

Extra virgin olive oil, balsamic vinegar, sea salt and pepper to taste

Mix sirloin, mushrooms, wine, tomatoes, onion, bread crumbs, basil, salt and pepper until well combined. Form into 12 to 16 flat patties. Grill over medium heat for 3 to 5 minutes on each side or until cooked through. Remove from grill and top with cheese while still warm. Lightly dress arugula with olive oil, balsamic vinegar, salt and pepper and place on the bottom of rolls. Top with burgers and roll tops. Secure with toothpicks and serve. Pair with McWilliam's Shiraz or your favorite medium-bodied wine.

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