Mom’s Sunday Roastbeef Dinner Burger


Mushroom Gravy

1 can (14.5 ounces) Beef Broth
14 ounces Wine Merlot
1 can (10 ounces) Sliced Mushrooms, drained
1 Jar (12 ounces) prepared Gravy (Heinz or Boston Market)

Rosemary and Thyme Salad

31/2 cups shredded romaine lettuce
½ cup finely chopped fresh parsley
2 tablespoons minced fresh rosemary leaves
2 tablespoons minced fresh thyme
1 tablespoon Grey Poupon Mustard
1 tablespoon Balsamic Vinegar
2 tablespoons Colavita Olive Oil
½ teaspoon of Kosher Salt


2 pounds ground sirloin
½ pound of ground sausage
2 ½ teaspoons of Kosher Salt

Vegetable oil, for brushing the grill rack 2
6 onion Kaiser rolls, split
6 slices of provolone cheese



Preheat a gas grill to medium-high.

To make the mushroom gravy, add the wine and broth to medium-sized cast iron frying pan and bring to a boil over medium-high heat. Continue to cook the mixture for 20 minutes or until the wine and broth is reduced to about 3/4 cup of liquid. Add mushrooms and gravy to the reduced liquid and stir together to form the gravy. Cook gravy for an additional 5 minutes cover with aluminum foil and set off to side.

To make the herb salad, mix shredded romaine, parsley, rosemary and thyme in a large bowl. Next, in a small bowl whisk together the grey poupon mustard, vinegar, olive oil and salt, then add to salad and toss to evenly coat the salad mixture. Refrigerate until serving.

To make the patties, combine the beef, sausage and salt in a large bowl. Mix well, but handle the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form into patties sized to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 5 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the final 3 minutes of burger grilling, uncover mushroom gravy, and divide evenly among the six patties. Place one slice of provolone cheese on top of each mushroom gravy burger, cover and grill until cheese is melted. Remove burgers from grill and place on a platter. Carefully place rolls cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, place the mushroom gravy burgers with melted provolone cheese on roll bottoms. Next, evenly distribute the rosemary and thymes salad onto each of the burgers. Lastly, place the roll tops to burgers, serve and enjoy.

Yields 6 burgers.