Mushroom Merlot Burgers

Ingredients:

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

• 1 teaspoon olive oil
• 2 tablespoons minced shallots
• 1 cup Merlot or other dry red wine
• 1/4 cup beef broth
• 2 teaspoons fresh thyme, chopped
• 1 tablespoon butter
• 2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

• Chopped fresh parsley (optional)

Cooking:

1. 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.
2. 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.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Meanwhile, 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.
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. Top 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