Mushroom Merlot Beef

The Beef Checkoff
  • Yield: 4 servings


1pound ground beef (95% lean)
2tablespoons chopped fresh parsley
1/8teaspoon salt
1/8teaspoon pepper
4large portobello mushrooms
4slices French bread, cut diagonally 1/2 inch thick
2ounces goat cheese (1/2 cup)
4-- romaine lettuce leaves
-- Chopped fresh parsley (optional)
1teaspoon olive oil
2tablespoons minced shallots
1cup Merlot or other dry red wine
1/4cup ready-to-serve beef broth
2teaspoons fresh thyme, chopped
1tablespoon butter
2teaspoons all-purpose flour
1/4teaspoon salt
1/4teaspoon pepper



  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 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover; keep warm.
  2. 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.
  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 mushrooms to outer edge of grid. Place patties on center of the grid; grill 8 to 10minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. 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. 
Cook's Tip:  Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. 
Recipe reprinted from The Healthy Beef Cookbook, published by John Wiley & Sons.

Nutritional Info *per serving

  • Calories 454
  • Fat 15g
  • Saturated Fat 7g
  • Monounsaturated Fat 5g
  • Cholesterol 79mg
  • Sodium 557mg
  • Carbohydrate 40g
  • Fiber 3.5g
  • Protein 33g