Mushroom Merlot Burger
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 20 Min.
Cook Time: 35 Min.
Prep Time: 20 Min.
Cook Time: 35 Min.
What you need:
* 1 lb. ground beef (95% lean)
* 2 Tbsp. chopped fresh parsley
* 1/8 tsp. salt
* 1/8 tsp. pepper
* 4 large portobello mushrooms
* 4 slices French bread, cut diagonally 1/2 in. thick
* 2 oz. goat cheese (1/2 c.)
* 4 romaine lettuce leaves
Sauce:
* 1 tsp. olive oil
* 2 Tbsp. minced shallots
* 1 c. Sutter Home Family Vineyards Merlot
* 1/4 c. ready-to-serve beef broth
* 2 tsp. fresh thyme, chopped
* 1 Tbsp. butter
* 2 tsp. flour
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 2 Tbsp. chopped fresh parsley
* 1/8 tsp. salt
* 1/8 tsp. pepper
* 4 large portobello mushrooms
* 4 slices French bread, cut diagonally 1/2 in. thick
* 2 oz. goat cheese (1/2 c.)
* 4 romaine lettuce leaves
Sauce:
* 1 tsp. olive oil
* 2 Tbsp. minced shallots
* 1 c. Sutter Home Family Vineyards Merlot
* 1/4 c. ready-to-serve beef broth
* 2 tsp. fresh thyme, chopped
* 1 Tbsp. butter
* 2 tsp. flour
* 1/4 tsp. salt
* 1/4 tsp. pepper
What to do:
1. To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6-8 min. or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8-10 min. or until liquid is reduced to 1/2 c. Combine butter and flour; whisk into sauce. Stir in 1/4 tsp. salt and 1/4 tsp. pepper. Cover; keep warm.
2. Combine ground beef, 2 Tbsp. parsley, 1/8 tsp. salt and 1/8 tsp. pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-in. thick patties. Set aside.
3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16-18 min. or until tender, turning occasionally. About 10 min. before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 11-13 min. 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 Courtesy of The Beef Checkoff
2. Combine ground beef, 2 Tbsp. parsley, 1/8 tsp. salt and 1/8 tsp. pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-in. thick patties. Set aside.
3. Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16-18 min. or until tender, turning occasionally. About 10 min. before mushrooms are done, move mushrooms to outer edge of grid. Place patties in center of grid; grill 11-13 min. 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 Courtesy of The Beef Checkoff