Merlot Mushroom Burgers: Recipe

Grilling season has arrived!

Wisconsin Beef Council’s Angela Horkan joins FOX6 WakeUp with a new burger recipe.

Merlot Mushroom Burgers

INGREDIENTS:

  • 1 pound ground beef (95% lean)
  • 2 tablespoons chopped fresh parsley
  • 1/8 tsp salt
  • 1/8 teaspoon pepper
  • 4 large Portobello mushrooms, stems removed
  • 4 slices of French bread, cut diagonally 1/2 inch thick
  • 2 ounces crumbled goat cheese (1/2 cup)
  • 4 romaine lettuce leaves

Sauce:

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

Garnish:

  • Chopped fresh parsley (optional)

COOKING:

Combine ground beef, 2 tbsp parsley, 1/8 tsp salt and 1/8 tsp pepper in a large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Put aside.

Place mushrooms on a rack over medium coals covered in ashes; grill, uncovered, 16 to 18 min. or until tender, turning occasionally. About 10 minutes before the mushrooms are done, move the mushrooms to the outside edge of the rack. Place patties in center of rack; grill 8 to 10 minutes (medium heat on a preheated gas grill, covered, 7 to 9 minutes) until an instant-read thermometer inserted horizontally in the center registers 160°F, turning occasionally. Place bread slices on rack; grill until charred, turning once.

Cook’s Tip: Cooking times are for fresh or fully thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of doneness of ground beef.

Meanwhile, to prepare the sauce, heat the oil in a large nonstick skillet over low heat. Add shallots; cook and stir for 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 of salt and 1/4 teaspoon of pepper. Cover; Keep warm.

Reheat the sauce, if necessary. Spread 1/2 of the cheese on the toasted bread slices. Top each with a lettuce leaf, mushroom and burger; drizzle evenly with sauce. Sprinkle remaining goat cheese on top; sprinkle with parsley, to taste.

Recipe and photo as seen in The Healthy Beef Cookbookpublished by Houghton Mifflin Harcourt

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