Laura's Stuffed Burgers With Zinfandel Sauce

Ingredients

• Servings: 2
• 3/4 pound ground beef
• 1 (1 ounce) package dry onion soup mix
• 1 cup minced red onion
• 1 1/2 teaspoons worcestershire sauce
• 2 teaspoons garlic, minced
• 1 tablespoon dijon mustard
• 2 ounces fontina cheese, cubed
• 3/4 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.