We made these burgers twice in one week…they were that good. Red onion, garlic, mushrooms, a little red wine and Gruyere cheese…what’s not to love?
I love beef and mushrooms together but you can most definitely make these with turkey burgers too. Enjoy!
This recipe makes 4 (half-pound) burgers. We used red wine but you could substitute with beef stock.
2 pounds of ground beef
a little steak seasoning (we used Montreal Steak Seasoning)
1 red onion, chopped
2 cloves of garlic, chopped
about 6 cups of chopped mushrooms (we used baby portobellos)
1 cup of red wine (or beef stock)
4 thick slices of Gruyere cheese
Extra Virgin Olive Oil (EVOO)
salt and pepper
basil or parsley to garnish
Preheat your outdoor grill or indoor grill pan over medium-high heat.
Add about two tablespoons of your steak seasoning to the ground beef. Divide mixture into four sections and make four patties (make sure to press down each patty a little in the center to avoid the “burger bulge” when they grill). Set patties aside for just a minute.
In a large skillet over medium-high heat, add your chopped red onion to about two tablespoons or so of EVOO. Saute your onion a few minutes until they’re soft and starting to caramelize (do not salt and pepper just yet!).
After about five minutes, go ahead and add your burgers to the grill and begin grilling (we do about 6 minutes or so each side). About one minute before you’re ready to remove the burgers from the grill, top each patty with cheese and allow to melt.
At this point, add your mushrooms and garlic to the red onions in the skillet. Saute the onions, garlic and mushrooms until soft and caramelized (about 8 to 10 minutes). Next, add in about a cup of your red wine and a big pinch of salt and pepper. Reduce heat to low and simmer your mushrooms and onions in your red wine a few minutes.
To serve, take each bun and add a burger patty with cheese on top, a big scoop of your mushroom mixture and a nice sprinkle of either basil or parsley.
I’m telling you…make these once and you’ll make them again and again.