Instructions:
To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6-8 minutes or until caramelized. Stir in wine, broth and thyme. Cook at medium-high for 8-10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in salt and pepper. Cover; keep warm.
Combine ground beef, parsley, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
Place mushrooms on grid over medium, ash-covered coals; grill, uncovered, 16-18 minutes or until tender, turning occasionally.
About 10 minutes before mushrooms are done, move them to outer edge of grid. Place patties in center of grid; grill 11-13 minutes to medium (160 degrees F.) doneness, until no longer pink in center and juices show no pink color, turning once. Place bread slices on grid; grill until toasted, turning once.
Reheat sauce, if necessary. Spread 1/2 of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.
All materials are courtesy of National Cattlemen’s Beef Assoc.
This farm news was published in the August 23, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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