Midwest Steak Burger

Ingredients

2 TB. butter
2 cups button mushrooms, sliced
2 TB. brown sugar
2 TB. butter
2 medium sized vidalia onions, sliced
2 shallots, chopped
2 TB. butter
1 cup sutter home merlot wine
1 cup beef broth
3 TB. cornstarch
1/3 cup cold water
2 lbs. 85% lean ground certified angus beef, formed into 6 equal patties
salt
pepper
6 kaiser rolls split in half

Instructions

Preheat gas grill to medium high temperature. Using a 10" fireproof skillet such as cast iron, melt 2 TB butter add the sliced mushrooms and saute until lightly browned. Remove them from the pan into a tinfoil pan, cover with foil and set aside. Next, add 2 TB. brown sugar and 2 TB. butter to the pan and add the sliced onions. Cook until glazed and brown. Remove onions from the pan and place them on top of the mushrooms. Cover with foil and set aside. Then to prepare the sauce, place the chopped shallots and butter in the pan for 2-3 minutes and add 1 cup of the sutterhome merlot wine. Continue cooking until it reduces to almost a third cup. Next add the beef broth and cook for 10 minutes. Place the cornstarch in a glass cup and add the cold water stirring well to decrease the lumps. Add this mixture slowly to the sauce to thicken until you've reached your desired consistency, you may not need to add all of the cornstarch mixture. You may add the mushrooms and onions to the sauce, cover with foil and set aside. Next place the patties on the grill rack, sprinkle with salt and pepper, cover and cook for 5 minutes, then turn the patties over and continue to cook for 5 minutes longer. Move the patties to the side of the grill or on the top rack and place 6 split kaiser rolls on the grill to toast lightly. To assemble the burgers, place the patties on the bottom halves of the buns and spoon a generous amount of the mushroom and onion sauce on top, then top with the other halves of the toasted rolls and serve.