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Category: Burgers
Prep Time: Cook Time: Total Time:
Sauce:
1 tsp olive oil
2 tbsp minced shallots
1 cup Merlot or other dry red wine
1/4 cup ready-to-serve beef broth
2 tsp fresh thyme, chopped
1 tbsp butter
2 tsp flour
1/4 tsp salt
1/4 tsp pepper
Burgers:
1 lb ground beef (95 percent 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 inch thick
2 oz goat cheese (1/2 cup)
4 romaine lettuce leaves
Chopped fresh parsley (optional)
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 tsp salt and 1/4 tsp pepper. Cover; keep warm.
Burgers: 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-inch thick patties. Set aside.
Cook: 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 to medium (160 degrees F) doneness, until no longer pink in center and juices show no pink color, turning once. Place bread slices on grid; grill until toasted, turning once.
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. Serves 4
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MUSHROOM MERLOT BURGER
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Category: Burgers
Prep Time: Cook Time: Total Time:
Sauce:
1 tsp olive oil
2 tbsp minced shallots
1 cup Merlot or other dry red wine
1/4 cup ready-to-serve beef broth
2 tsp fresh thyme, chopped
1 tbsp butter
2 tsp flour
1/4 tsp salt
1/4 tsp pepper
Burgers:
1 lb ground beef (95 percent 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 inch thick
2 oz goat cheese (1/2 cup)
4 romaine lettuce leaves
Chopped fresh parsley (optional)
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 tsp salt and 1/4 tsp pepper. Cover; keep warm.
Burgers: 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-inch thick patties. Set aside.
Cook: 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 to medium (160 degrees F) doneness, until no longer pink in center and juices show no pink color, turning once. Place bread slices on grid; grill until toasted, turning once.
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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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