Be sure to make the patties 1/4 inch thick--if they're thicker, they'll take longer to cook. The chopped mushrooms added to the ground round keep the burger juicy and moist, and add depth of flavor to the sauce.
1 (8-ounce) package sliced mushrooms, divided
1 pound ground round
2 teaspoons instant minced onion
2 teaspoons low-sodium Worcestershire sauce
1 teaspoon freshly ground black pepper
1/4 cup dry red wine or low-salt beef broth
1/4 cup water
How to Make It
Coarsely chop 1 1/2 cups sliced mushrooms. Combine beef, chopped mushrooms, onion, and Worcestershire sauce in a bowl; shape into 4 equal patties, 1/4 inch thick. Sprinkle pepper evenly on both sides of patties.
Place a large nonstick skillet over medium-high heat until hot. Add patties, and cook 5 to 6 minutes on each side or until done. Transfer to a serving platter, and keep warm.
Add wine, water, and remaining mushrooms to pan; cook over medium heat, stirring constantly, scraping pan to loosen browned bits about 3 minutes or until mushrooms are tender. Pour mushroom mixture over patties.