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Pinot Noir Mushroom Burgers

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Mushrooms sauteed in red wine with fresh thyme make for these out of this world Mushroom Topped Pinot Noir Burgers!

Overhead view Mushroom Topped Pinot Noir Burgers

Pinot Noir Mushroom Burgers

Grilling is a year-round activity in our household. And, according to the hubby, charcoal only for the best flavor. So for Father’s Day, I must raise the bar from our typical grilled fare, and these Mushroom Topped Pinot Noir Burgers are a perfect option.

It figures, though, that the hubby chose a mushroom-free burger when I gave these a trial run. But if you’re a mushroom fan, you won’t be able to resist adding this sensational topping. If you’re not, these Grilled Butter Burgers are a delicious option!

Mushroom Topped Pinot Noir Burgers on a white plate with mushrooms and herbs

Best Hamburger Recipe

“I’m deathly allergic,” Bill will often quip when mushrooms are on the menu. A big fat lie, of course. This picky fellow has perfected this socially accepted line to avoid all his food dislikes. So he had a “fungus” free burger topped with lettuce, tomato and a heck of a lot of ketchup. And was quite pleased with his juicy burger flavored with a lovely Pinot Noir and a bit of Worcestershire. One of the best hamburger recipes of the season!

The incredible mushroom topping was a snap to make, too. I sauteed sliced mushrooms in olive oil and butter with some minced shallots and thyme. A nice slosh of Pinot Noir and beef broth deglazed the pan and provided a lovely flavor boost. As a bonus, thanks to the persnickety husband, I had twice as many mushrooms to pile on my mushroom burger!

Pro-Tip: Did you know alcohol is a flavor enhancer? Just like salt, alcohol, including red wine enhances the flavor of a dish. Adding Pinot Noir to both the mushrooms and burger helped build a delicious flavor profile!

Mushroom Topped Pinot Noir Burgers from That Skinny Chick Can Bake

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Mushroom Topped Pinot Noir Burgers from That Skinny Chick Can Bake

Mushroom Topped Pinot Noir Burgers

Delectable seasoned beef burgers with a juicy topping of mushrooms sauteed in Pinot Noir and thyme.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Yield 4 servings


For burgers:

  • 1 1/2 pounds ground beef
  • 1 teaspoon salt
  • freshly ground black pepper
  • 2 teaspoons Worchestershire sauce
  • 2 tablespoons Pinot Noir, I used Gallo Family Vineyards' Pinot Noir
  • 2 tablespoons water

For mushroom topping:

  • 1 pound white button mushrooms, trimmed and sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1/4-1/2 teaspoon salt (start with 1/4 teaspoon)
  • Freshly ground black pepper
  • 1 sprig of thyme (or 2 if small)
  • 2 tablespoons Pinot Noir, I used Gallo Family Vineyards' Pinot Noir
  • 2 tablespoons beef broth


  1. Gently mix ground beef with seasonings, Worcestershire sauce, Pinot Noir and water. Form into 4-6 patties and refrigerate till ready to grill. Patties will be delicate due to the addition of water.
  2. Heat olive oil and butter in large saute pan. Add shallots and cook until tender. Add mushrooms and thyme and saute until browned. Season with salt and pepper, then deglaze with wine. When the wine has almost evaporated, add beef broth and cook till broth evaporates. Check for seasonings and add more if desired.
  3. Grill burgers to desired doneness. Serve on buns topped with mushrooms and other condiments, fixings of your choice.

Nutrition Information:



Serving Size:

1 burger

Amount Per Serving: Calories: 660Total Fat: 39gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 167mgSodium: 1170mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 49g


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45 comments on “Pinot Noir Mushroom Burgers”

  1. These burgers look incredible, love the mushroom topping!

  2. I’d have happily taken Bill’s share of shrooms too! I usually add a splash if cognac so I can’t wait to try it with the vino.

  3. Mmm. Love the double whammy of Pinot Noir…Undoubtedly the wine truly does enhance the meat and mushrooms =) And yes, your win to have an extra serving of mushrooms to enjoy =)

  4. A special burger with a large patty, yum! Nice photo, too!

    Gourmet Getaways

  5. Looks good! Even at 6AM:@)

  6. Great burgers Liz! And I’ll have to make them for my mushroom loving husband. Too funny about your husband’s fake allergies.

  7. Is there anything better for Father’s Day than burgers? No! And these look wonderful. And had to laugh over the fake allergies. 🙂

  8. Liz!!! I love this burger! and I agree with Bill, charcoal only for the best flavor for burgers! Bill is hilarious! Deathly allergic hhuh? 🙂 I’m surprised Paul hasn’t said the same thing! HA! love this, Liz! and hope you are having a fabulous high school reunion weekend! cheers!

  9. Liz, you actually added Pinot Noir to the burger?? Oh wow, you’re such a temptress!

  10. Ohhh Liz your burgers look amazing! I love the mushrooms on top! Pinot Noir is perfect for your recipe! I love it!

  11. Ron has very similar allergies — he likes the flavor of mushrooms but does not like to bite into them… hahaha something tells me that our men would get along just fine. Love this recipe!!

  12. Now you have me hungry for a burger, Liz!

  13. How funny that your hubby has a faux allergy to mushrooms! Made me laugh! Your burger looks fantastic, Liz. I’ll take mine with mushrooms!

  14. I am chuckling at his “allergy.” Good thinking! Love the wine in the burger AND the ‘shrooms. Smart!

  15. Love this idea…that burger looks great! I love mushrooms and add in the wine…mmmm! Thanks for sharing!

  16. Ahhh the faux food allergies! I, however, LOVE mushrooms! I can’t wait to try out your easy burger topping!

  17. I would gladly take your husband’s share of mushrooms for my burger – they look fantastic!

  18. You don’t mind if I borrow Bill every so often, do you? I mean, I LOVE double portions of mushrooms and on a burger this delish, I would be in heaven!

  19. I’ll take the mushrooms your husband leaves behind so I can double up on my burger!

  20. I love how thick the patty is!

  21. Yes please Liz, two! Delivered downunder if you would be so kind! xo

  22. I love the addition of Pinot noir, the rich flavors must be amazing! Gorgeous, Hugs, Terra

  23. Now this is one beautiful and fancy burger. My husband would do a back-flip for one!

  24. My husband and I argue continually which is better – charcoal or propane. We compromised with using a propane grill, and got him a nice electric smoker. Everyone’s happy 🙂

  25. I love mushrooms. This is right up my alley.

  26. Well…unlike Bill, I would say just make mine mushrooms and skip the burger!
    Looks great, Liz!

  27. I love love mushrooms! This sounds and looks very flavourful and tasty, Lizzy.
    Have a great week ahead!

  28. I usually drink a glass of wine with a burger, but have never put it in it. What a great idea! The mushrooms on top are beautiful. What a burger!

  29. These mushroom look so tasty…perfectly browned…

    ela h.

  30. Loving the idea of adding pinot noir to burgers! It’s my wife’s favorite varietal… so I know the bottle will be well taken care of in the drinking department once I’m done cooking with it!

  31. What a beautiful burger! I have to admit: I love mushroom flavor, but I don’t always like the texture. My hubby always ends up getting the majority of them when I serve them with our meals – extra mushrooms for him! 😉

  32. Can’t go wrong with mushrooms and wine! These burgers look amazing!

  33. Oh my, I’ll take one of those right now! Anytime someone can cook with vino, I’m in! I love how you brought it to a burger!

  34. Haha, your husband is funny. I like to have my kids try everything at least once. But, it never fails that when I saying you should eat this or that, my kids see my husband pushing certain items to the side of his plate. I’ve never seen anyone pick through a meal to avoid peas as much as him.
    Those mushrooms sound delicious with the pinot nior.

  35. I really like the way you think Liz for a good burger, the Pinot Noir sounds like a great addition (plus a glass with the meal). And I would pile on the mushrooms too.

  36. These burgers look amazing Liz! haha Bill cracks me up , I would gladly take his share of the mushrooms – love the sound of the flavors 🙂

  37. This is certainly a great dish for Father’s Day! These burgers with mushrooms look amazing, Liz!

  38. My mouth is watering! This burger is sheer perfection, Liz 🙂

  39. Totally agree with your husband on the charcoal. Just make sure you use a bit of fresh lemon juice to “wash” the meat from any harmful substances (it deactivates ’em) after grilling on charcoal (that’s what we do here in Greece).
    The Pinot Noir mushrooms idea is simply irresistable and it goes without saying we’ll definitely use this in the next BBQ on Saturday evening, watching our team in the World Cup:) DELICIOUS burgers Liz!
    Thanx for another yummy, wonderful post! How do you manage to stay skinny?!:D

  40. Oh my hubby would be all over those mushrooms! They look so good!

  41. I have an “allergy” to kiwi, so I can totally sympathize with Bill 🙂 And Liz – you are an OUTSTANDING photographer. You make something that can be super hard to photograph, like a burger, look like a gourmet, beautiful plate of food!

  42. I know the special men in my life would absolutely adore this burger of yours, Liz! I can’t wait to make it…looks incredible!

  43. I definitely need to make these burgers LIz! Wow, incredible and ha I used to be Bill back in the day “allergic to mushrooms”. Luckily I got over that allergy.

  44. I think just a big ol glass of Pinot would work too…. okay, and a burger – if you insist.

    I do love me some boozy mushrooms, especially on burgers and steaks. That combo just kicks beef through the roof as far as condiments go.

  45. Hah! The deathly allergic line…heard that one a few times. This burger looks decadent and just fabulous!

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