Grilled Mushroom Merlot Burger

Grilled Mushroom Merlot Burger

Grilled Mushroom Merlot Burger, what’s not to love?

All fantastic flavors that work well cooked over charcoal, hot coals, or however you like to grill burgers.

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons. Find it here.

Total recipe time: 55 minutes 
Makes 4 servings 

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 

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 

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