2 cups Burgundy wine
1 pound lean ground beef
1⁄2 cup plain bread crumbs, Progresso®
1 large egg
1 teaspoon mesquite seasoning, McCormick Grill Mates®
1 teaspoon coarsely ground pepper, McCormick®
8 tablespoons blue cheese, Sargento®
1 tablespoon unsalted butter
1⁄2 package (8-ounce) sliced mushrooms
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
4 hamburger buns
Sliced red onion
In a small saucepan, over high heat, reduce the wine to 1⁄2 cup. Remove from heat; cool.
In a medium mixing bowl, combine the wine reduction, ground beef, bread crumbs, egg, mesquite seasoning, and coarsely ground black pepper. Mix thoroughly. Form into 8 patties. Place 2 tablespoons of crumbled blue cheese in the center of each of the 4 patties, spreading filling to within 1⁄2 inch of the edges. Top with remaining patties, pressing edges together to seal. Wrap with plastic wrap and refrigerate until ready to use.
In a medium skillet, over medium-high heat, cook mushrooms, salt, and pepper for 6 to 7 minutes or until the mushrooms are browned.
Meanwhile, set up grill for direct cooking over high heat. Oil grate when ready to start cooking. Place patties on hot oiled grill. Cook for 5 minutes per side for medium (160 degrees F).
Serve on toasted buns with mushrooms, lettuce, tomato, and onion.