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Laura's Stuffed Burgers with Zinfandel Sauce

Laura's Stuffed Burgers with Zinfandel Sauce

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
MATERIALGIRL

MATERIALGIRL

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

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  • 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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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SunnyByrd
23

SunnyByrd

3/29/2010

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 there. The ingredients are great, but the amounts and methods will probably disappoint. The meat is too highly seasoned and oniony as written (at least for me). Double your ground beef or halve the seasonings and it will be fabulous. The “sauce” doesn’t really work for a burger, especially as written, unless you want to eat soggy bread and meat with a spoon. You will want to reduce the “sauce” WAY down to a glaze that grabs the veggies and will stay on top of your burger. I also added more mushrooms (since I doubled the meat and made 4 HUGE burgers, I also increased the bacon, fontina and shrooms – plenty of onion already.) These are big, fat burgers that are tricky to get done on the grill. I cooked them for about 5 minutes per side on the grill and then finished them, covered, in a 350 oven (about 10-15 minutes longer). I thought the blue cheese would be overkill, but I ended up adding it on top of my mushrooms anyway and it was awesome. I would encourage anyone to try this combination of ingredients – the recipe submitter has a GREAT idea that she has probably made with success many times and was simply unable to translate it well into writing (I’ve been there). I'm sorry to be giving a low-ish rating for the first review - and I hope people will try this in spite of it. Thanks! :)

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