← Back to Search Results
grilling California, New American
Mushroom Merlot Burger

Photo by: Hans Rott
Comments: 0
 

Recipe

Use 95% lean ground beef for a protein packed meal. Portobello mushrooms and red wine are umami-rich ingredients that complement the natural flavors of beef. Serve on thick French bread for a unique take on a classic.

Yield: Makes 4 servings
Cooking time: 55 Minutes

Ingredients

  • 1 pound ground beef (95% lean)
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large portobello mushrooms
  • 4 slices French bread, cut diagonally 1/2 inch thick
  • 2 ounces goat cheese (1/2 cup)
  • 4 romaine lettuce leaves
  • Chopped fresh parsley (optional)

Sauce:

  • 1 teaspoon olive oil
  • 2 tablespoons minced shallots
  • 1 cup Sutter Home Family Vineyards Merlot
  • 1/4 cup ready-to-serve beef broth
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon butter
  • 2 teaspoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper   

Directions

1. To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.

2. Combine ground beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.

3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 11 to 13 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Place bread slices on grid; grill until toasted, turning once.

4. Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.

Notes

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.


© 2006 American Dietetic Association and National Cattlemen's Beef Association
 

Nutritional Information

Nutritional information is provided by the author.

Nutrition information per serving: 454 calories; 15 g fat (7 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 557 mg sodium; 40 g carbohydrate; 3.5 g fiber; 33 g protein; 11.5 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 50.6 mcg selenium; 6.7 mg zinc.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cooking-for-friends Cooking for Friends
by Gordon Ramsay
the-provence-cookbook The Provence Cookbook
by Patricia Wells
in-the-kitchen-with-david In the Kitchen with David
by David Venable
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?