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This recipe was featured in Texas Wine Harvest.
Gary Heathcott | San Patricio EC
While the recipe calls for zinfandel or cabernet sauvignon, Heathcott recommends serving the burgers with a pinot noir.
1 1/2 cups red wine, such as zinfandel or cabernet sauvignon
2 tablespoons finely chopped sweet onion
2 tablespoons (1/4 stick) butter
2 teaspoons chopped rosemary
1 1/2 teaspoons brown sugar
1 1/2 tablespoons olive oil
4 ounces portobello mushrooms, sliced
2 cloves garlic, minced
1 1/2 pounds lean ground beef
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup blue cheese crumbles
4 large sesame buns
4 lettuce leaves
1 tomato, sliced
1. In a medium saucepan, bring wine, onion, butter, rosemary and brown sugar to a boil. Reduce heat to medium-low and simmer about 30 minutes, until liquid is reduced to 1/3 cup. Remove from heat.
2. In a small skillet, heat oil. When shimmering, add mushrooms and sauté until tender. Stir in the garlic and sauté for another minute or until fragrant. Set aside.
3. Place ground beef in a medium bowl and mix with salt, pepper and wine sauce. Form into 4 patties and place on a hot grill. Cook burgers to about 145 degrees. Place a spoonful of blue cheese on top of each burger and continue to cook to about 155 degrees for medium-well doneness.
4. Dress burgers on toasted buns with mushrooms, lettuce and tomato.