4 oz. mushrooms, cleaned & minced
1 lg. clove garlic, minced
1 tbsp. minced ginger
2 tbsp. unsalted butter
2 tbsp. soy sauce
3/4 lb. lean ground beef
1 tbsp. oil
1/2 c. dry red wine

Combine mushrooms, garlic and ginger. Heat 1 tablespoon butter in large skillet. Add mushroom mixture and cook over medium-high heat until mixture gives off moisture, about 3 minutes. Add 1 tablespoon soy sauce and continue cooking until mixture becomes dry, about 5 minutes. Remove from skillet and set aside.

Shape ground beef into 4 large, thin patties. Place 1/2 mushroom mixture on 2 patties and top with remaining 2 patties. Press to seal edges. Heat oil in skillet. Place hamburgers in skillet. Cook on medium 6 minutes per side. Remove and keep warm. Pour off fat in skillet. Add red wine and remaining soy sauce. Cook on high, scraping brown bits on bottom of skillet, until liquid is reduced to 3-4 tablespoons. Remove from heat, stir in 1 tablespoon butter, allowing to melt it. Top hamburgers with wine sauce. Serve.