Laura’s Stuffed Burgers with Zinfandel Sauce

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

Directions

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.

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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.