Mushroom Merlot Burger
Lean ground beef patties are grilled alongside portabello mushrooms and slices of French bread for a unique twist on the classic mushroom burger.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.
1 pound ground beef (95% lean)
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon ground black 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)
1 teaspoon olive oil
2 tablespoons minced shallots
1 cup Merlot or other dry red wine
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 ground black pepper
- 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.
- 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.
- 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 (71.1°C), turning occasionally. 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.
Makes 4 servings.
Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Nutritional Information Per Serving (1/4 of recipe): 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.
Recipe and photograph as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt; courtesy of The Beef Checkoff.