These are spectacular tasting burgers. The combination of the mushrooms in the wine sauce and the smoked gouda make these a burger worth making.
1 lb. ground sirloin or beef
1/2 Tbsp. Worcestershire sauce
garlic powder and freshly ground pepper
1 Tbsp. butter
1 shallot, sliced
1 clove garlic, minced
6 oz. cremini mushrooms, sliced
3/4 cup marsala
1/2 cup beef broth
4 slices smoked gouda or sharp cheddar cheese (I used the gouda)
French baguette or crusty rolls, for serving (I just used regular wheat hamburger buns because that's what I had on hand).
Lightly mix together the ground sirloin and Worcestershire. Form the mixture into four patties. Season on both sides with garlic powder and fresh pepper.
Heat grill to medium heat (can also fry in a pan if you don't want to grill them). Cook the burgers until they are just undercooked to your liking (so if you like your burgers medium, cook until medium rare). Remove from the grill and set aside.
In a large skillet, add the butter, the shallot, garlic, and mushrooms. Saute until tender and the mushrooms have lost all their juices. Increase the heat to medium-high and add the marsala. Scrape up any browned bits from the pan and reduce the liquid by half. Add the broth and reduce again by half. Season to taste with salt and pepper.
Add the burgers into the pan and continue cooking another minute or so. Top with the cheese and melt (cover with a lid if you have one to make this easier). Serve the burgers on the baguette/rolls and top with the mushroom mixture.