Laura's Stuffed Burgers with Zinfandel Sauce

Laura's Stuffed Burgers with Zinfandel Sauce

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"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!"
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Ingredients

50 m servings 1210 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 1210 kcal
  • 61%
  • Fat:
  • 64.2 g
  • 99%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 79.4 g
  • 159%
  • Cholesterol:
  • 226 mg
  • 75%
  • Sodium:
  • 3965 mg
  • 159%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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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PLEASE READ this before making this recipe! The good news is that these burgers can be fantastic – possibly the best ever; the bad news is that following the recipe as written won’t get you ther...

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