These Red Wine Caramelized Onion Burgers with Portabellos and Garlic Herb Cheese are an incredibly delicious restaurant-quality burger you can make at home! The caramelized onions are deglazed with red wine and topped on the burger with sautéed portobello mushrooms, and the toasted buns are spread with creamy garlic herb cheese. They’re truly mouthwatering!
It has been for.ev.er. since I’ve shared a burger recipe on the blog. With the cooler temperatures coming in (pretty sure we already skipped fall – it’s been freezing here!), I’ve been craving a little comfort food. These are perfect for when you’re craving a gourmet restaurant quality burger, but don’t feel like going out. And these are amazingly simple to throw together too.
And the flavor is just unbelievable. These are truly one of the best burgers I’ve ever had in my life – no exaggeration! The key is definitely the red wine caramelized onions and the garlic herb cheese that I’ve been obsessed with for nearly my entire life.
And yes, you heard that right! Red wine caramelized onions. I’m pretty sure I could just eat a bowl of them and be completely happy. They’d be amazing in pasta, on toast, on top of steak, and really anything. I’ve been wanting to make them allll the time ever since I made these burgers!
They are super simple, and they really take these burgers to the next level. You basically just caramelize onions like you normally would, and then during the last few minutes of cooking time, deglaze the pan with a little red wine, and let them cook down and absorb all of the goodness.
As if I could love these any more – I added a generous spread of garlic herb cheese on both sides of the bun. Toasted bun I might add! And I used brioche buns. OMG they’re so good.
If you’ve never had garlic herb cheese, #1, where have you been, and #2, get ready for the most amazing thing of your life. For as long as I can remember, my mom has always bought this cheese, and it’s always on hand in our fridge. It’s often a snack we have before dinner, and I grew up on the stuff.
It has a special place in my heart, and on these burgers.
There are several different brands of the stuff, but this is by far my favorite.
To make these extra meaty and delish, I added some sautéed portobello mushrooms on top. To me, a burger is better the more trashed up it is. I almost didn’t add the mushrooms because the red wine onions and garlicky herb cheese are so amazing on their own, but I’m so glad I did. They just add that extra layer of meaty flavor and you get some veggies in too!
And I forgot to mention – I also added baby kale, so these are totally healthy, right?
And I also forgot to mention that the burger patties are fried in butter, not grilled. Totally indulgent and so worth it. You can’t get better flavor that that!
Trust me on this one.
These are absolutely everything I want in a burger. Having a glass of red wine with them never hurt anyone either!
Red Wine Caramelized Onion Burgers with Portabellos and Garlic Herb Cheese
These Red Wine Caramelized Onion Burgers with Portabellos and Garlic Herb Cheese are an incredibly delicious restaurant-quality burger you can make at home! The caramelized onions are deglazed with red wine and topped on the burger with sautéed portobello mushrooms, and the toasted buns are spread with creamy garlic herb cheese. They're truly mouthwatering!
For the red wine onions
- 3 tablespoons unsalted butter
- 1 medium sweet onion, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup dry red wine
For the mushrooms
- 1 tablespoon olive oil
- 3 portobello mushroom caps, sliced
- salt and pepper to taste
For the burgers
- 1.3 pounds lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons unsalted butter
- 5.2 ounces garlic herb cheese*
- baby kale, or greens of your choice
- buns of your choice, toasted
red wine caramelized onions
Heat a large nonstick or cast iron skillet over medium heat. Add the butter. Once melted, add the onions, salt, and pepper and sauté for 15 minutes, stirring frequently, until they become jammy and golden brown. Add the wine, increase heat to high, and sauté for an additional 5 minutes, stirring frequently, until all liquid has been absorbed.
Heat a large nonstick or cast iron skillet over medium-high heat. Add the olive oil. Once hot, add the mushrooms and sauté for 8-10 minutes or until golden brown on the edges. Season to taste with salt and pepper.
Add ground beef to a medium bowl and add the garlic powder, onion powder, Worcestershire, salt, and pepper. Mix with your hands to thoroughly combine, and form into 4 equal patties. Heat butter in a large nonstick skillet over medium to medium-high heat. Fry the burgers for about 4 minutes per side, or until desired doneness is reached.
To assemble, spread both sides of the bun with a generous amount of garlic herb cheese, followed by a handful of baby kale, the burger patty, and spoonful of caramelized onions, and a handful of mushrooms. Top with the other bun half and enjoy immediately!
*I use Boursin brand garlic herb cheese - it's my favorite! But there are a lot of versions out there. Any will work!
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