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Mahogany-Glazed Mushroom Burgers

 Mahogany-Glazed Mushroom Burgers
This burger is covered with a few of my favorite things...portobello mushrooms, goat cheese, basil and Mascarpone. These burgers are quite juicy, so serve them with extra napkins.—Lisa Keys, Middlebury, Connecticut
6 ServingsPrep: 30 min. Grill: 10 min.

Ingredients

  • 1/4 cup maple syrup
  • 1/4 cup Kahlua (coffee liqueur)
  • 1/4 cup reduced-sodium soy sauce
  • 10 ounces sliced baby portobello mushrooms
  • 1/2 cup thinly sliced red onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • CHEESE SPREAD:
  • 1/2 cup Mascarpone cheese
  • 1/2 cup crumbled goat cheese
  • 1/4 cup minced fresh parsley
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 1/8 teaspoon pepper
  • BURGERS:
  • 1-1/2 pounds ground beef
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 6 hard rolls, split

Directions

  • In a small saucepan, combine the maple syrup, Kahlua and soy sauce.

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Mahogany-Glazed Mushroom Burgers (continued)

Directions (continued)

  • Bring to a boil; cook for 8 minutes or until liquid is reduced by
  • half.
  • In a large skillet, saute mushrooms and onion in oil until tender.
  • Add the salt, pepper and 1/4 cup of Kahlua mixture. Cook and stir
  • until liquid is almost evaporated.
  • In a small bowl, combine the cheese spread ingredients; cover and
  • refrigerate until serving.
  • Crumble beef into a large bowl. Sprinkle with salt and pepper; mix
  • well. Shape into six patties.
  • Grill burgers, covered, over medium heat for 6 minutes. Turn; grill
  • 5-8 minutes longer or until a meat thermometer reads 160° and
  • juices run clear, basting occasionally with remaining Kahlua
  • mixture. Grill rolls, uncovered, for 1-2 minutes or until toasted.
  • Spread rolls with cheese spread; top with burgers and mushroom
  • mixture. Replace tops.
  • Yield: 6 servings.
Nutritional Facts: 1 burger equals 674 calories, 40 g fat (17 g saturated fat), 128 mg cholesterol, 1,238 mg sodium, 45 g carbohydrate, 3 g fiber, 32 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.