LAURA'S STUFFED BURGERS WITH ZINFANDEL SAUCE
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!
Provided by MATERIALGIRL
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 50m
Yield 2
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 1210.3 calories, Carbohydrate 56.3 g, Cholesterol 226.3 mg, Fat 64.2 g, Fiber 5.5 g, Protein 79.4 g, SaturatedFat 28 g, Sodium 3964.7 mg, Sugar 12.3 g
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