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Red Wine Mushroom Burger

These Red Wine Mushroom Burgers feature juicy smash burger patties topped with melted Swiss or Gruyère cheese and buttery mushrooms simmered in dry red wine, garlic, shallot, and fresh thyme. Finished with peppery arugula, creamy mayonnaise or garlic aioli, and toasted brioche buns, these burgers are packed with rich, savory flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 burgers
Course: Main Course
Ingredients Equipment Method

Ingredients
  

Red Wine Mushrooms
  • 8 oz cremini or button mushrooms thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small shallot finely diced
  • 2 cloves garlic miced
  • ½ cup dry red wine Cabernet Sauvignon, Pinot Noir, or Merlot
  • 1 tsp fresh thyme leaves
  • salt & freshly ground pepper to taste
Burgers & Assembly
  • 1 lb 80/20 ground beef
  • 3 brioche buns
  • 3 slices Swiss or Gruyère cheese
  • 2 tbsp mayonnaise or garlic aioli
  • 1 cup baby arugula
  • salt & black pepper

Equipment

  • Large skillet
  • cast-iron skillet or heavy frying pan
  • Spatula
  • Wooden spoon
  • Cutting Board
  • Measuring cups & spoons

Method
 

  1. Heat olive oil and 1 tbsp butter in a skillet over medium-high heat.
    Add mushrooms in a single layer. Cook without stirring for 3–4 minutes until golden brown, then stir.
    Reduce heat to medium. Add shallot, garlic, remaining butter, and thyme; sauté for 2 minutes until fragrant.
    Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer until the wine reduces to a glossy, thick glaze coating the mushrooms (about 4–5 minutes). Season with salt and pepper, then set aside.
  2. Divide the ground beef into two ½-pound portions or three ⅓-pound portions.
    Gently shape each portion into a thick patty, about ¾-inch to 1-inch thick. Avoid packing the meat too tightly, as this can make the burgers dense.
    Use your thumb to make a shallow indentation in the center of each patty. This helps the burgers maintain their shape as they cook.
    Season both sides generously with kosher salt and coarse black pepper just before cooking.
  3. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Add a small amount of oil and allow the pan to get hot.
    Place the burger patties in the skillet, leaving space between them. Cook without pressing down on the burgers for about 4–5 minutes on the first side, until a deep brown crust forms.
    Flip the burgers and cook for another 3–5 minutes, depending on the thickness and your preferred doneness.
    During the final 1–2 minutes of cooking, place a slice of Swiss or Gruyère cheese on each patty. Cover the skillet with a lid to help the cheese melt.
    For food safety, ground beef should reach 160°F internally.
    Remove the burgers from the skillet and let them rest for a few minutes while you toast the buns.
  4. Lightly toast brioche buns in a skillet with a little butter.
    Spread mayonnaise or garlic aioli on the bottom bun.
    Layer with baby arugula, the cheesy beef patty, a generous scoop of red wine mushrooms, and the top bun. Serve hot.