Mushroom Merlot Burger
Courtesy of The Beef Checkoff 4 Servings • 20 Min. Prep Time • 35 Min. Cook Time| Ingredients |
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| 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 |
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| 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 |
Directions:
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
