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Oregon Family Magazine

Wild Mushroom and Sirloin Burger

02/13/2009 19:27 ● By Anonymous
  • 1 lb. ground sirloin
  • 1 cup chopped (4 oz.) wild mushrooms, finely chopped
  • ¼ cup each McWilliam's Shiraz, minced sun-dried tomatoes, minced onion, and seasoned dry bread crumbs
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon each sea salt and freshly ground pepper
  • 12 to 16 small rolls or focaccia bread squares
  • 1 4- to 6-oz. Brie cheese, sliced
  • 2 cups arugula
  • Extra virgin olive oil, balsamic vinegar, sea salt and pepper to taste
Makes 12 to 16 small burgers

Directions: Mix sirloin, mushrooms, wine, tomatoes, onion, bread crumbs, basil, salt and pepper until well combined. Form into 12 to 16 flat patties. Grill over medium heat for 3 to 5 minutes on each side or until cooked through. Remove from grill and top with cheese while still warm. Lightly dress arugula with olive oil, balsamic vinegar, salt and pepper and place on the bottom of rolls. Top with burgers and roll tops. Secure with toothpicks and serve. Pair with McWilliam's Shiraz.