Pinot Noir Mushroom Burgers

Mushrooms sauteed in red wine with fresh thyme make for these out-of-this-world Mushroom-Topped Pinot Noir Burgers!

This Gourmet Burger Recipe has plenty of umami, also known as the fifth sense or savory sense of taste. The Japanese translation of umami is “the essence of deliciousness.”

Pinot Noir Mushroom Burgers

Grilling is a year-round activity in our household. And, according to the hubby, charcoal only for the best flavor. So for Father’s Day, I must raise the bar from our typical grilled fare, and these Mushroom-Topped Pinot Noir Burgers are a perfect option.

It figures, though, that the hubby chose a mushroom-free burger when I gave these a trial run. But if you’re a mushroom fan, you won’t be able to resist adding this sensational topping. If you’re not, these Grilled Butter Burgers are a delicious option!

Best Hamburger Recipe

“I’m deathly allergic,” Bill will often quip when mushrooms are on the menu. A big fat lie, of course. This picky fellow has perfected this socially accepted line to avoid all his food dislikes. So he had a “fungus” free burger topped with lettuce, tomato, and a heck of a lot of ketchup. And was quite pleased with his juicy burger flavored with a lovely Pinot Noir and a bit of Worcestershire. It was one of the best hamburger recipes of the season!

The incredible mushroom topping was a snap to make, too. I sauteed sliced mushrooms in olive oil and butter with some minced shallots and thyme. A nice slosh of Pinot Noir and beef broth deglazed the pan and gave a lovely flavor boost. As a bonus, thanks to the persnickety husband, I had twice as many mushrooms to pile on my mushroom burger!

Recipe Tips

• PRO-Tip: Try to make all your hamburger patties the same weight and thickness so they cook evenly.
• PRO-Tip: Avoid extra-lean ground beef, or your burgers may be dry. I usually purchase 80% ground beef (with 20% fat). When you grill, some of the fat will liquify and drip off the burgers as they cook.
• PRO-Tip:  E. coli, a dangerous bacterium, is occasionally found in ground beef, so serving rare burgers can be risky, especially for the elderly, young children, or immunocompromised. Hamburgers should be cooked to 160º F to kill all potential bacteria. If you get your burger from a trusted source, it may be OK.
• Pro-Tip: Did you know alcohol is a flavor enhancer? Just like salt, alcohol, including red wine, enhances the flavor of a dish. Adding Pinot Noir to both the mushrooms and the burger helped build a delicious flavor profile! Mushrooms, Red Wine, and Worcestershire Sauce all provide umami!
• If making burgers for a crowd, offer all the usual condiments, sliced tomatoes and onions, lettuce, cheese slices, and/or bacon strips.

Frequently Asked Questions

Complete Your Menu:

• Mediterranean Chopped Salad
• Broccoli Salad with Bacon
• Crispy Smashed Potatoes
• Cheesy Mashed Potato Casserole
• White Chocolate Raspberry Cheesecake
• German Chocolate Brownies

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The Recipe:

Mushroom Topped Pinot Noir Burgers

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Delectable seasoned beef burgers with a juicy topping of mushrooms sauteed in Pinot Noir and thyme.

5.0 Stars (3 Reviews)

Ingredients

For burgers:

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• 1 ½ pounds ground beef
• 1 teaspoon salt
• freshly ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 tablespoons Pinot Noir
• 2 tablespoons water

For mushroom topping:

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• 1 pound white button mushrooms, trimmed and sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 shallot, minced
• ¼-½ teaspoon salt (start with ¼ teaspoon)
• Freshly ground black pepper
• 1 sprig of thyme (or 2 if small)
• 2 tablespoons Pinot Noir
• 2 tablespoons beef broth

Instructions

1. Gently mix ground beef with seasonings, Worcestershire sauce, Pinot Noir, and water. Form into 4-6 patties and refrigerate till ready to grill. Patties will be delicate due to the addition of water.
2. Heat olive oil and butter in a large saute pan. Add shallots and cook until tender. Add mushrooms and thyme, and saute until lightly browned. Season with salt and pepper, then deglaze with wine.
3. When the wine has almost evaporated, add beef broth and cook until the broth evaporates. Check for seasonings and add more if desired.
4. Grill burgers to desired doneness. Serve on buns topped with mushrooms and other condiments, and any other toppings of your choice.

Notes

Note that E coli is killed at 160°, which is very well done for burgers.

Nutrition Information:

Yield:

4

Serving Size:

1 burger
Amount Per Serving: Calories: 660Total Fat: 39gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 167mgSodium: 1170mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 49g

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