Those same flavors paired incredibly well with the richness of the beef, the earthiness of the sautéed mushrooms, and the tang of the melting goat cheese. This was my first time incorporating red wine into a burger patty, and it tasted just as amazing within the burger as it does within boeuf bourguignon. (Basically, you really can’t go wrong pairing red wine, beef, and mushrooms together). And if you wanted to get extra-mushroomy, you could always toss a portobello on the grill with the patties and serve it atop the burger as well. (The same goes for a thick slice of sweet onion). Paired with a tall glass of red wine, this meal was quite the way to shout a big hello to the summer months and reacquaint myself with our little charcoal saucer grill. I’ve missed you, old friend.
First, make the salad. Cut the tomatoes into quarters and toss them with the remaining ingredients. Set aside.
In a medium-sized frying pan, heat one tablespoon of the olive oil over medium heat. Add the diced mushrooms and sauté until they turn a warmer shade of brown and soften a bit, about 6-10 minutes. Remove from heat and set aside.
In a large bowl, mix together the ground beef, mushrooms (and the oil you cooked them in), red wine, Worchestershire sauce, salt, black pepper, and the remaining 3 tablespoons of olive oil until evenly distributed. Divide the mixture into three evenly-sized balls and shape into patties.
Place the patties on the grill and cook for about 5 minutes on each side for medium-well done. Note that the cooking time will depend on the thickness of your patties and the heat of your grill, so keep a close eye on them.
When cooked to your preferred doneness, remove them from the heat and assemble the burger with a 2 ounce slice of goat cheese, a tomato slice, a lettuce leaf, and a bun. Serve immediately with the tomato salad and an accompanying glass of red wine, such as the Troublemaker blend.