mushroom merlot burgers
- 1 pound ground beef (95% lean)
- 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 crumbled goat cheese
- 4 romaine lettuce leavees
- chopped fresh parsley
- 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 & Pepper to taste
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; 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" thick patties. Set aside.
Place mushrooms on grid 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 grid. Place patties on center of the grid; 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. Please 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.
Nutrition information per serving: 454 calories; 15g fat (7g saturated fat; 5g monounsaturated fat); 79mg cholesterol; 557mg sodium; 40g carbohydrates; 3.5g fiber; 33g protein; 11.5mg niacin; 0.5mg vitamin B6; 2.2mcg vitamin B12; 5.2mg iron; 50.6mcg selenium; 6.7mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc and a good source of fiber.