Balsamic Port Wine Mushroom Burger

Balsamic Port Wine Mushroom Burger


1/2 cup port wine
1/2 cup balsamic vinegar
1 teaspoon garlic, minced
12 medium button mushrooms, cleaned and sliced thinly
1 tablespoon olive oil
salt and pepper to taste
1 pound ground beef, formed into 4 patties
4 hearty Kaiser rolls, sliced
fresh salad greens

Combine port wine, balsamic vinegar and garlic in a small saucepan and reduce by at least half.

In a separate pan, sauté mushrooms in olive oil until browned. Season if you wish with salt and pepper. Add the browned mushrooms to the port reduction.

Grill burgers to desired doneness. Toast buns and put mayonnaise on the bottom bun. Top with greens and burger pattie. Using a slotted spoon, remove mushrooms from reduction and place on top of the pattie. Cover with top bun and serve.

B-man :smiley: