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.