Prep 10 mins
Cook 35 mins
- 1⁄2 teaspoon vegetable oil
- 1⁄2 large yellow onion, sliced, separated into rings
- 1⁄2 large green bell pepper, sliced
- 8 ounces fresh mushrooms, sliced
- 2 2⁄3 tablespoons dry white wine
- 2 tablespoons beef broth
- 1⁄4 teaspoon dried thyme
- 1⁄8 teaspoon salt
- 1⁄16 teaspoon pepper
- 8 ounces beef ground round
- 1 French roll, split, toasted
- Heat oil in large, non-stick skillet until hot; add onion.
- Cook and stir until onion is browned, about 10 minutes.
- Add green pepper and mushrooms.
- Cook and stir until mushrooms are browned, about 8 minutes.
- Stir in wine.
- Simmer until reduced.
- Stir in beef broth, thyme, salt and pepper.
- Simmer, covered, until green pepper is limp.
- Divide beef into 4 equal parts.
- Shape beef into patties to match the shape of the French rolls.
- Broil beef patties 4 inches from source of heat 4 minutes.
- Flip patties.
- Broil 4 minutes longer for rare, or until desired doneness.
- Place patties on half of each roll.
- Top each patty with 3/4 cup mushroom mixture.
Yummy, messy, great butgers! I made them according to Mimi's recipe, broiled them a little longer, and then took them a step further and added a slice of swiss cheese on top. We were in hog heaven! Will make these again! Thanks Mimi! :-)
This is hands down the best recipe for burgers known to man. The combiniation of onion, pepper, wine and thyme is a delight to the palate. Will be making this again and again! That's for certain.
We grilled these and they were so tasty! Shaped into oblong patties and had them in sub rolls. I used sweet vadalia onions, as they are my favorite this time of year and nice and mild. Loved the addition of thyme, and the other ingredients complimented the beef wonderfully. We had juice dripping down our arms, but who cares! We will be sharing these this coming weekend again with company!