Mushroom Merlot Burger
Serves : 4
1lb. Nolan Ryan's All-Natural ground beef
2 tablespoons chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
4 large portobello mushrooms
4 slices French bread, diagonal 1/2
2 ounces goat cheese (1/2 cup)
4 romaine lettuce days
Chopped fresh parsley (optional)
1 teaspoon olive oil
2 tablespoons minced shallots
1 cup dry red wine (Merlot)
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
To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6-8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8-10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whick 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" thick patties. Set aside.
Place mushrooms on grill over medium, ash-covered coals; grill, uncovered 16-18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move mushrooms to outer edge of the grill. Place patties on center of the grill; grill 8-10 minutes (over medium heat on preheated gas grill, covered 7-9 minutes) until instant read-thermometer inserted horizontally into center registers 160 degrees, turning occasionally. Place bread slices on grill; 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.