0 Item(s) / Checkout
2324 N Rd  |  Strong City, KS 66869  |  785-313-4748  |  email
want to place
an order?

Mushroom Merlot Burgers

In the summer time, we probably eat burgers at least once a week.  When this recipe appeared in the Kansas Stockman Magazine, it just looked good.  So, we gave it a try and it did not disappoint. This recipe is a great way to “fancy” up your traditional burger using Portabello mushrooms, wine and goat cheese.  Enjoy!

MUSHROOM MERLOT BURGER

INGREDIENTS

1 pound Ground Beef

2 tablespoons chopped fresh parsley

1/8 teaspoon salt

1/8 teaspoon pepper

4 large Portobello mushrooms

4 slices French bread, cut diagonally 1/2 inch thick

2 ounces goat cheese (1/2 cup)

4 romaine lettuce leaves

Chopped fresh parsley (optional)

Sauce:

1 teaspoon olive oil

2 tablespoons minced shallots

1 cup Merlot or other dry red wine   (We used Pinot Noir because that what we had!)

1/4 cup ready-to-serve beef broth

2 teaspoons fresh thyme, chopped

1 tablespoon butter

2 teaspoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

 

INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.
  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.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.

Recipe and photo from www.beefitswhatsfordinner.com

 

 

This entry was posted in Family Recipes, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Trackbacks are closed, but you can post a comment.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

© 2017, Mushrush Family Meats. All Rights Reserved.
site by edje