Laura's Stuffed Burgers with Zinfandel Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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These burgers are bursting with flavor! Seasoned meat stuffed with fontina and bacon topped with Gorgonzola and a red Zinfandel mushroom sauce! Make sure you're hungry, these burgers are very filling! Ingredients:
3/4 pound ground beef |
1 (1 ounce) package dry onion soup mix |
1 cup minced red onion |
1 1/2 teaspoons worcestershire sauce |
2 teaspoons garlic, minced |
1 tablespoon dijon mustard |
2 ounces fontina cheese, cubed |
3/4 cup bacon bits |
1 tablespoon olive oil |
1 cup minced red onion |
6 ounces button mushrooms, sliced |
1 teaspoon minced garlic |
1 (14 ounce) can low-sodium beef broth |
1 cup full-bodied red wine, such as zinfandel |
1 (4 ounce) container crumbled gorgonzola cheese |
2 kaiser rolls, split |
Directions:
1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix together the ground beef, onion soup mix, 1 cup minced red onion, Worcestershire sauce, garlic, and Dijon mustard with your hands. Shape the mixture into 4 patties of equal size. Place about half of the fontina cheese and bacon bits in the center of 2 of the patties; top with the other 2 patties and press edges of the patties to seal the cheese and bacon inside.
3. Heat the olive oil in a large skillet over medium-high heat. Cook 1 cup red onion in the hot oil until translucent, about 5 minutes. Add the mushrooms and garlic to the onions; cook and stir until the mushrooms are softened, about 5 minutes. Pour the beef broth and Zinfandel into the skillet and bring to a simmer; allow to cook until the liquid reduces by about half.
4. Cook burgers on the preheated grill to your desired degree of doneness, 7 to 10 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top the burgers with equal amounts of the Gorgonzola cheese; cook until the Gorgonzola begins to melt, about 1 minute more. Place the burgers on the Kaiser rolls and top with the Zinfandel reduction sauce to serve.
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