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1
To prepare sauce, heat oil in large nonstick skillet over low heat.
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2
Add shallots; cook and stir 6 to 8 minutes or until caramelized.
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3
Stir in wine, broth and thyme.
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4
Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup.
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5
Combine butter and flour; whisk into sauce.
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6
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
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7
Cover; keep warm.
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8
Combine ground beef, 2 tablespoons parsley, 1/8 teaspoon salt and 1/8 teaspoon pepper in large bowl, mixing lightly but thoroughly.
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9
Lightly shape into four 1/2-inch thick patties.
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10
Set aside.
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11
Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16 to 18 minutes or until tender, turning occasionally.
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12
About 10 minutes before mushrooms are done, move mushrooms to outer edge of grid.
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13
Place patties in center of grid; grill 11 to 13 minutes until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally.
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14
Place bread slices on grid; grill until toasted, turning once.
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15
Reheat sauce, if necessary.
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16
Spread 1/2 of cheese on toasted bread slices.
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17
Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce.
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18
Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.
