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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

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. 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!

  2. 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!

  3. 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.

  4. 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.

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

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