Recipes for Optimal Health

 

Mushroom Merlot Burgers

Makes 4 servings

  • 1 pound ground beef (95% lean)
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large portobello mushrooms  
  • 2 ounces goat cheese (1/2 cup)
  • 4 romaine lettuce leaves
  • Chopped fresh parsley (optional)

Sauce

  • 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 pepper
  • 1 teaspoon olive oil
  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 1/2 cup. Combine butter and flour; whisk into sauce. Stir in salt and pepper. Cover; keep warm.
  2. Combine ground beef, parsley, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-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 them to outer edge of grid. Place patties in center of grid; grill 11 to 13 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning once. 
  4. Reheat sauce, if necessary. Top bed of lettuce leaves with mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.

Recipe and photo adapted from The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. Copyright © 2006 by American Dietetic Association and National Cattlemen’s Beef Association. All rights reserved