Laura'S Stuffed Burgers With Zinfandel Sauce Recipe

Name: Laura'S Stuffed Burgers With Zinfandel Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2
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.
3
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.
4
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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3/4 pound ground beef, 1 (1 ounce) package dry onion soup mix, 1 cup minced red onion, 1 1/2 teaspoons Worcestershire sauce, and more.

Yes, Laura'S Stuffed Burgers With Zinfandel Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Laura'S Stuffed Burgers With Zinfandel Sauce

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