That Skinny Chick Can Bake
Overhead view Mushroom Topped Pinot Noir Burgers

Pinot Noir Mushroom Burgers

Home » 300+ Entree Recipes » 75+ Beef Recipes » Pinot Noir Mushroom Burgers

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

Complete Your Menu:

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


Please leave a comment on the blog or share a photo on Pinterest

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

45 comments on “Pinot Noir Mushroom Burgers”

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

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

  3. 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!

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

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

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

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

    Gourmet Getaways

  8. 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 =)

  9. 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.

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

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.