Servings: 8
Ingredients   :

2 sweet onions sliced
1 pound mushrooms, sliced
salt and ground black pepper to taste
1 cup washington state red wine
8 (6 ounce) grass-fed ground beef patties
1 cup mayonnaise
2 teaspoons vegetable oil
1 teaspoon sriracha sauces
1 shot brewed espresso
8 eaches whole grain or artisan hamburger
buns
8 slices monterey jack cheese
2 cups farmer’s market arugula, or more to
taste

Directions  : 

Step 1 Temperature oil in a sizable skillet over medium-high heat. Saute red onion and mushrooms in hot oil until onion starts to soften, about 5 minutes. Season veggie mixture with sodium and pepper; carry on and saute until onions and mushrooms dark brown, about 5 minutes more.

Step 2 Pour the red wine into the pan and bring it to steam while scraping the browned aspects of food off of the bottom of the pan with a wooden teaspoon. Cook and mix until wine evaporate, about 2 minutes; remove from temperature.

Step 3 Preset the outdoor barbeque grill for medium-high temperature and lightly essential oil the grate.

Step 4 Cook hamburgers until they are firm, hot in the middle, and turning from red to grey, almost eight to a few minutes per side for medium well. An instant-read thermometer inserted into the middle should read a hundred and fifty degrees F (65 degrees C).

Step 5 Whisk mayo, Sriracha sauce, and espresso together in a bowl until aioli is clean.

Step 6 Spread aioli on each hamburger bun. Place a beef patty on the
underside bun, top with a slice of Monterey Jack cheese, 0.25 the onionmushroom blend, 1/4 cup arugula, and cover hamburger with the very best bun. Do it again with remaining hamburgers.