Laura's Stuffed Burgers with Zinfandel Sauce recipe
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Ingredients
- ¾ pound ground beef 1 (1 ounce) package dry onion soup mix 1 cup minced red onion 1 ½ teaspoons Worcestershire sauce 2 teaspoons garlic, minced 1 tablespoon Dijon mustard 2 ounces fontina cheese, cubed ¾ 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
Nutrition Info
- 1210.3 caloriescarbohydrate: 56.3 gcholesterol: 226.3 mgfat: 64.2 gfiber: 5.5 gprotein: 79.4 gsaturatedFat: 28 gservingSize: -sodium: 3964.7 mgsugar: 12.3 gtransFat: : -unsaturatedFat: : -
Directions Laura's Stuffed Burgers with Zinfandel Sauce
Directions
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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.
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.
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.