Smoky Fondue Burgers with Frizzled Shallots and Grilled Chanterelles - Sutter Home Family Vineyards

Ingredients

• 2 1/4 pounds freshly ground beef chuck
• 2 cloves of garlic, divided
• 2 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper, divided
• 1 pound Chanterelle mushrooms, cleaned and stems removed
• 4 tablespoons Colavita Extra Virgin Olive Oil, divided
• Oil to brush the grill
• 2 shallots, peeled and thinly sliced and separated into rings
• 1/2 cup finely crushed Organic Chipotle Chili Barbeque Chips
• 1 1/2 cups Sutter Home Gewürztraminer
• 2 cups shredded Emmenthal Cheese
• 2 cups shredded Gruyere cheese
• 2 tablespoons cornstarch
• 1 teaspoon Grey Poupon Dijon Mustard
• 2 tablespoons Kirsch (cherry brandy)