Description
The classic bistro flavors of mushrooms and wine truly enhance the flavor of this open-faced burger.

Ingredients

• 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)
  
• 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

Preparation
Total preparation and cooking time: 55 minutes

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. Place bread slices on grid; grill until toasted, turning once.

4. 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
Nutrition information per serving: 454 calories, 15g fat (7g saturated fat, 5g monounsaturated fat), 79mg cholesterol, 557mg sodium, 40g carbohydrate, 3.5g fiber, 33g protein, 11.5mg niacin, 0.5mg vitamin B-6, 2.2mcg vitamin B-12, 5.2mg iron, 50.6mcg selenium, 6.7mg zinc

This recipe is an excellent source of protein, niacin, vitamin B-6, vitamin B-12, iron, selenium and zinc, and a good source of fiber.

Serves
Makes 4 servings

Variations
no information available