' Bistro Burgers w/Mushrooms and Dancing Crow Zinfandel - Vino Mas

Bistro Burgers w/Mushrooms and Dancing Crow Zinfandel

This Bistro burger slider recipe is slathered with a flavorful parsley-shallot butter, topped with rich sauteed mushrooms and served with a basic green salad.  Perfect for summer night dinners.  

  • 6 tablespoons unsalted butter, at room temperature
  • 1/4 cup finely chopped fresh parsley and/or any other herbs that you want to add (I used Parsley, chives and oregano)
  • 1 small shallot, minced (I used red onion)
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground beef
  • 2 tablespoons Olive oil
  • 8 ounces mushrooms, thinly sliced
  • 4 slices gruyère or white cheddar cheese
  • 4 Brioche buns or 8 Brioche slider buns


STEP 1:  Combine the butter, parsley or any herbs you want and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside.

STEP 2:  Preheat the grill or a skillet to medium heat, approximately 350-400 degrees F.  

STEP 3:  Form the beef into 4 patties if you are doing full size burgers or 8 patties for sliders. Season generously on both sides with salt and pepper.  I also sprinked the burgers with Worcheshire sauce. Let sit for 15-30 min.  

STEP 3:  Heat 1 tablespoon Olive oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper.

STEP 4:  Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet.

STEP 5:  Add the burgers to the grill and cook until browned and cooked to desired doneness. In the last minute of cooking, top each patty with a slice of cheese to melt. 

STEP 6:  Spread the remaining herb butter on the toasted buns; serve the burgers on the buns and top with mushrooms.  Serve with a side salad. 

Paired with Dancing Crow Zinfandel
Adapted from Food Network Magazine March / April 2022


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