1 lb. ground round
1 tsp. salt
1/4 tsp. pepper
1/4 c. minced onion
1 c. Burgundy wine
2 tbsp. butter
4 oz. can mushrooms, drained

Combine beef, salt, pepper, onion and one half cup of the burgundy and mix gently. Shape into four patties about one half inch thick. Cook in melted butter in large skillet, turning once. Just before serving add mushrooms to skillet and saute lightly. Pour remaining 1/2 cup of burgundy over meat and mushrooms and heat just to boiling point. Place cooked meat on serving platter. Spoon mushrooms and wine over meat. Garnish with onion rings if desired.