MUSHROOM MERLOT BURGER

Mushroom Merlot Burger -- Lean Ground Beef patties are grilled alongside portabello mushrooms and slices of French bread for a unique twist on a classic mushroom burger.
Lean Ground Beef patties are grilled alongside portabello mushrooms and slices of French bread for a unique twist on a classic mushroom burger.
 
  • Total Recipe Time: 55 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound Ground Beef (95% lean)
  2. 2 tablespoons chopped fresh parsley
  3. 1/8 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 4 large portobello mushrooms
  6. 4 slices French bread, cut diagonally 1/2 inch thick
  7. 2 ounces goat cheese (1/2 cup)
  8. 4 romaine lettuce leaves
  9. Chopped fresh parsley (optional)
Sauce:
  1. 1 teaspoon olive oil
  2. 2 tablespoons minced shallots
  3. 1 cup Merlot or other dry red wine
  4. 1/4 cup ready-to-serve beef broth
  5. 2 teaspoons fresh thyme, chopped
  6. 1 tablespoon butter
  7. 2 teaspoons all-purpose flour
  8. 1/4 teaspoon salt
  9. 1/4 teaspoon pepper

INSTRUCTIONS FOR MUSHROOM MERLOT BURGER

  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 on center of the grid; grill 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 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.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
  • Test Kitchen Tips
  • Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Comments (2)
Usage Guidelines.

omar alvarez

Looks good ! except for the 160*, I will cook mine to 145* ..........don't like eating shoe leather .......

darrick ross

sounds tasty