Recipe: Mushroom Merlot Burger (with portobellos and goat cheese)

MUSHROOM MERLOT BURGER

FOR THE 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
FOR THE 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, cut diagonally 1/2 inch thick
2 ounces goat cheese (1/2 cup)
4 romaine lettuce leaves
Chopped fresh parsley (optional)

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.

TO PREPARE THE BURGERS:
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.

TO COOK:
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 in center of grid; grill 11 to 13 minutes to medium (160 degrees F) doneness, until no longer pink in center and juices show no pink color, turning once. Place bread slices on grid; grill until toasted, turning once.

Reheat sauce, if necessary.

TO SERVE:
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
Source: Cattlemen's Beef Board