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* PLUS Grilling Time: 10 minutes, Cooking time: 6 minutes
Sautéed mushrooms and a splash of red wine keep these burgers marvellously juicy.
1 to 2 tbsp
Melt 1 tbsp (15 mL) butter in a large non-stick frying pan set over medium-high heat. Add mushrooms. Sauté until golden around edges, 4 to 6 min. Add more butter, if needed. Stir in garlic, then wine. Stir often until completely absorbed, 2 min. If not using wine, remove pan from heat after stirring in garlic. Turn mixture into a bowl and refrigerate until cool, 8 to 10 min.
Oil grill and heat barbecue to medium. Chop half the mushroom mixture and place in a large bowl. Crumble in beef. Mix in sour cream, bread crumbs and seasonings.
Shape into 4 burgers about ½ in. (1 cm) thick. To prevent puffing up when grilling, use your thumb to make a shallow depression in centre of each. Barbecue with lid closed until burgers are cooked through, 5 to 8 min per side. Top with remaining mushrooms and more sour cream, if you wish.