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Ingredients: |
|
1 |
|
pound
ground
beef
(95%
lean) |
|
2 |
|
tablespoons
chopped
fresh
parsley |
|
1/8 |
|
teaspoon
salt |
|
1/8
|
|
teaspoon
pepper |
|
4 |
|
large
portobello
mushrooms |
|
4 |
|
slices
French
bread,
cut
diagonally
1/2 inch
thick |
|
2 |
|
ounces
goat
cheese
(1/2
cup) |
|
4 |
|
romaine
lettuce
leaves |
| |
|
Chopped
fresh
parsley
(optional) |
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Sauce: |
| |
|
|
|
1 |
|
teaspoon
olive
oil |
|
2 |
|
tablespoons
minced
shallots |
|
1 |
|
cup
Merlot
or other
dry red
wine |
|
1/4 |
|
cup
ready-to-serve
beef
broth |
|
2 |
|
teaspoons
fresh
thyme,
chopped |
|
1 |
|
tablespoon
butter |
|
2 |
|
teaspoons
all-purpose
flour |
|
1/4 |
|
teaspoon
salt |
|
1/4 |
|
teaspoon
pepper |
|
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Instructions: |
|
1. |
|
To
prepare
sauce,
heat oil
in large
nonstick
skillet
over low
heat.
Add
shallots;
cook and
stir 6
to 8
minutes
or until
caramelized.
Stir in
wine,
broth
and
thyme.
Cook
over
medium-high
heat 8
to 10
minutes
or until
liquid
is
reduced
to 1/2
cup.
Combine
butter
and
flour;
whisk
into
sauce.
Stir in
1/4
teaspoon
salt and
1/4
teaspoon
pepper.
Cover;
keep
warm. |
|
2. |
|
Combine
ground
beef, 2
tablespoons
parsley,
1/8
teaspoon
salt and
1/8
teaspoon
pepper
in large
bowl,
mixing
lightly
but
thoroughly.
Lightly
shape
into
four
1/2-inch
thick
patties.
Set
aside. |
|
3. |
|
Place
mushrooms
on grid
over
medium,
ash-covered
coals;
grill,
uncovered,
16 to 18
minutes
or until
tender,
turning
occasionally.
About 10
minutes
before
mushrooms
are
done,
move
mushrooms
to outer
edge of
grid.
Place
patties
in
center
of grid;
grill 11
to 13
minutes,
turning
occasionally,
until
instant-read
thermometer
inserted
horizontally
into
center
registers
(160°F).
Place
bread
slices
on grid;
grill
until
toasted,
turning
once. |
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4. |
|
Reheat
sauce,
if
necessary.
Spread
1/2 of
cheese
on
toasted
bread
slices.
Top each
with
lettuce
leaf,
mushroom
and
burger;
drizzle
evenly
with
sauce.
Crumble
remaining
goat
cheese
over
tops;
sprinkle
with
parsley,
as
desired.
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Makes
4
servings. |
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Nutrition
information
per
serving:
454
calories;
15 g fat
(7 g
saturated
fat; 5 g
monounsaturated
fat); 79
mg
cholesterol;
557 mg
sodium;
40 g
carbohydrate;
3.5 g
fiber;
33 g
protein;
11.5 mg
niacin;
0.5 mg
vitamin
B6; 2.2
mcg
vitamin
B12; 5.2
mg iron;
50.6 mcg
selenium;
6.7 mg
zinc. |
The
Beef Checkoff Program was established as part of the
1985 Farm Bill. The checkoff assesses $1 per head on
the sale of live domestic and imported cattle, in
addition to a comparable assessment on imported beef
and beef products. States retain up to 50 cents on
the dollar and forward the other 50 cents per head
to the Cattlemen's Beef Promotion and Research
Board, which administers the national checkoff
program, subject to USDA approval.