DADS WINE & MUSHROOM BURGERS
A simple grilled burger piled high with mushrooms sautéed in butter, garlic and white wine. Inspired by the burgers my dad made on our California family outings in the 1970s.
Ingredients
For the burgers
- - 1 lb ground beef preferably 80/20
- - Salt and freshly ground black pepper to taste
- - 4 hamburger buns
- - 4 slices Swiss or provolone cheese optional
For the Wine & Butter Mushrooms
- - 2 tablespoons butter
- - 1 tablespoon olive oil
- - 1 lb mushrooms sliced (cremini or white button)
- - 2 cloves garlic minced
- - 1/3 cup dry white wine
- - Salt and freshly ground black pepper to taste
- - 2 tablespoons chopped fresh parsley optional
Instructions
Make the mushrooms.
- Melt the butter with the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and tender.
Add the wine.
- Stir in the garlic and cook for about 1 minute. Pour in the white wine and simmer until the wine has reduced and most of the liquid has evaporated. Season with salt and pepper. Stir in parsley, if using, and keep warm.
Grill the burgers.
- Divide the ground beef into 4 patties. Season both sides with salt and pepper. Grill over medium-high heat until cooked to your preferred doneness. If using cheese, add a slice during the final minute of cooking and allow it to melt.
Assemble.
- Toast the buns if desired. Place a burger on each bun and generously spoon the warm wine-and-butter mushrooms over the top. Serve immediately.
Notes
The mushrooms are the heart of this recipe, so give them enough time in the skillet to brown before adding the wine.
Use a dry white wine that you enjoy cooking with. Sauvignon Blanc, Pinot Grigio or an unoaked Chardonnay would all work well.
A grill or stovetop works for this recipe!
For me, the important part isn't making these burgers fancy. It's that simple combination of mushrooms, butter and wine—the flavor that takes me straight back to those California days with Dad.