Mushroom Merlot Burger

Mushroom Merlot Burger

Total Recipe Time: 55 minutes
Makes 4 servings

Recipe and photo courtesy of The Beef Checkoff


1 lb.Ground beef (95% lean)
2 tbsp.Chopped fresh parsley
⅛ tsp.Salt
⅛ tsp.Pepper
4Large portobello mushrooms
4Slices French bread, cut diagonally ½ inch thick
2 ouncesGoat cheese (½ cup)
4Romaine lettuce leaves
 Chopped fresh parsley (optional)


1 tsp.Olive oil
2 tbsp.Minced shallots
1 cupMerlot or other dry red wine
¼ cupReady-to-serve beef broth
2 tsp.Fresh thyme, chopped
1 tbsp.Butter
2 tsp.All-purpose flour
¼ tsp.Salt
¼ tsp.Pepper



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 ½ cup. Combine butter and flour; whisk into sauce. Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Cover; keep warm.

2. Combine ground beef, 2 tablespoons parsley, ⅛ teaspoon salt and ⅛ teaspoon pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four ½-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 ½ 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.

Nutrition information per serving:

454 calories; 15 g fat (7 g saturated fat; 5 g monounsaturated fat); 79 mg cholesterol; 557 mg sodium; 40 g carbohydrate; 3.5 g fiber; 33 g protein; 11.5 mg niacin; 0.5 mg vitamin B6; 2.2 mcg vitamin B12; 5.2 mg iron; 50.6 mcg selenium; 6.7 mg zinc.

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