Mushroom Merlot Burger
Editor's Note: Does your go-to hamburger recipe seem a little dull? If you'd like to try something new this summer, then this recipe for Mushroom Merlot Burger is for you. This easy burger recipe offers a gourmet take on the traditional hamburger, with wine, mushrooms, and goat cheese among the ingredients. The next time you want to serve something special for a cookout, use this recipe! Family and friends will be impressed with the combination of flavors and textures in this recipe. Your next cookout just might become the stuff of legend with this burger recipe on the menu!
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.
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.
Cooking Time55 min
Total Timeunder 1 hour
Recipe CourseMain Course
Taste and TextureMeaty, Savory, Smoky, Umami, Winey
Type of DishHamburger
- 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)
- 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
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.
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.
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 degrees F, turning occasionally. Place bread slices on grid; grill until toasted, turning once.
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.
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2006 American Dietetic Association and National Cattlemen's Beef Association