These are pan-fried beef patties served with a cremini mushroom and red wine reduction — a proper sauce, not a topping. The whole thing comes together in 45 minutes using one pan, which makes it easy to scale up when you’re feeding more than two people without turning the kitchen into a disaster zone.
Why this recipe works
Two things carry this recipe. First, the crushed garlic croutons in the patty mix act as a binder and a flavor booster — they absorb moisture during cooking and keep the patties from falling apart when you’re moving a big batch around. Second, building the sauce in the same skillet after the patties rest means all the browned bits left in the pan go straight into the reduction. The cornstarch-and-broth slurry thickens the sauce quickly and evenly, so you’re not standing over the stove stirring for twenty minutes while everything else goes cold.
Troubleshooting
- Sauce turns gluey instead of glossy: You added too much cornstarch or didn’t stir the slurry well before pouring. Mix the cornstarch fully into the cold broth until no lumps remain before it hits the pan — lumps cook into hard starchy pockets that don’t dissolve.
- Mushrooms release a lot of water and won’t brown: The pan wasn’t hot enough, or you crowded the mushrooms. Work in two batches if you’re scaling up. A wet, steaming pan produces gray mushrooms; a hot, uncrowded pan produces browned ones.
- Patties reach 160°F but are dry inside: The fat percentage matters here. The recipe calls for 15% fat ground beef — leaner beef will dry out faster at the same cook time. Stick close to that fat level, especially when making multiple patties back to back in a hot pan.
- Red wine flavor is harsh or too sharp in the finished sauce: The wine needs the full five minutes of simmering to cook off the raw alcohol edge. If you rushed it, return the sauce to medium heat and let it go another two to three minutes, stirring constantly.
- Patties puff up in the center during cooking: This happens when the patties are packed too tightly. When forming them, press a slight indent into the center of each one with your thumb — about a quarter inch deep. It levels out as the patty cooks.
Hamburger Patties with Mushroom Red Wine Sauce
Equipment
- 12-inch non-stick skillet
- Large mixing bowl
- Instant-read thermometer
- Spatula (flat, for flipping patties)
- Small bowl or measuring cup (for cornstarch slurry)
- Aluminium foil
Ingredients
- 1 pound ground beef organic, 15% fat, about 450g
- 3 tablespoons garlic croutons crushed finely, about 15g
- 2 tablespoons chives fresh, chopped
- 2 tablespoons red onion minced
- 1 large egg beaten with 1 tablespoon water
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
- 2 tablespoons vegetable oil
- 2 cups cremini mushrooms sliced, about 150g
- 2 tablespoons cornstarch
- ¾ cup beef broth 180ml
- ½ cup dry red wine such as Cabernet Sauvignon or Merlot, 120ml
Instructions
- Add the beef, crushed croutons, chives, red onion, beaten egg with water, salt, and pepper to a large bowl. Mix thoroughly with your hands until just combined — do not overwork the meat. Form into 2 patties, about 1.5 inches (4cm) thick.1 pound ground beef, 3 tablespoons garlic croutons, 2 tablespoons chives, 2 tablespoons red onion, 1 large egg, 1 pinch salt, 1 pinch ground black pepper
- In a 12-inch non-stick skillet, add your vegetable oil over medium heat (approximately 350°F / 175°C if using an electric or induction hob). Cook the patties for 3 to 4 minutes per side over medium heat, without moving or pressing them, until they reach an internal temperature of 160°F / 71°C on an instant-read thermometer.2 tablespoons vegetable oil
- Transfer the cooked patties to a plate and cover loosely with aluminium foil. Let them rest while you prepare the mushroom red wine reduction — this resting time allows the juices to redistribute.
- In the same skillet over medium heat, add the sliced cremini mushrooms. Cook, stirring frequently, for 4 to 5 minutes until nicely browned — add a splash more oil if the pan looks dry. While the mushrooms cook, whisk the cornstarch into the beef broth in a small bowl until smooth. Pour the cornstarch slurry over the mushrooms, then add the red wine. Stir continuously until the sauce thickens, about 5 minutes.2 cups cremini mushrooms, 2 tablespoons cornstarch, 3/4 cup beef broth, 1/2 cup dry red wine
- Spoon the mushroom red wine reduction over the hamburger patties and serve immediately.
Notes
Nutrition
FAQ
Can I make the patties ahead of time and cook them later?
Yes — form the patties, cover them tightly, and refrigerate for up to 24 hours before cooking. Cold patties actually hold their shape better in the pan, which is useful when you’re cooking a larger batch and need to work in rounds.
What red wine should I use for the reduction?
Use any dry red you’d actually drink — a basic Cabernet Sauvignon or Merlot works well. Avoid cooking wines sold in bottles labeled as such; they contain added salt and will make the sauce taste off, especially once it reduces and concentrates.
How do I know the patties are cooked through without cutting into them?
Use an instant-read thermometer and pull the patties at 160°F (71°C) internal temperature — that’s the safe target for ground beef. Cutting into them lets the juices run out and you’ll end up with a drier patty sitting under your sauce.
More burger recipes to try
- Mushroom Swiss King Copycat
- Carls Jr Philly Cheesesteak Burger
- Ultimate Avocado Bacon Smash Burger
- BBQ Cheeseburger Recipe