GORGONZOLA STUFFED BEEF BURGERS W SAUTEED WILD MUSHROOMS and CARAMELIZED RED ONION MARMALADE
From cuzpat 14 years agoIngredients
- BURGERS: shopping list
- 2 lbs ground beef shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 1 1/2 tsp salt shopping list
- 1/2 cup crumbled gorgonzola cheese shopping list
- SAUTEED MUSHROOMS: shopping list
- 3 Tbs unsalted butter shopping list
- 1 medium shallot, minced shopping list
- 2 cloves garlic, minced shopping list
- 2 tsp minced fresh thyme shopping list
- 1/2 ounce dried porcini mushrooms, soaked in one cup of hot water for 20 minutes, squeezed dry and minced (save the soaking liquid!) shopping list
- 1/2 lb shiitake mushrooms, stems removed and thinly sliced shopping list
- 1/2 lb cremini mushrooms, sliced shopping list
- 3 Tbs brandy or cognac shopping list
- salt and freshly ground black pepper, to taste shopping list
- red onion MARMALADE: shopping list
- 4 large red onions, thinly sliced shopping list
- 1/2 cup olive oil shopping list
- 1/4 cup brown sugar shopping list
- 2 Tbs red wine vinegar shopping list
- 2 Tbs heavy whipping cream shopping list
- salt and freshly ground black pepper, to taste shopping list
- 4 toasted onion or poppy seed rolls shopping list
How to make it
- 1. Prepare beef patties: In a mixing bowl, gently combine beef with salt and pepper. Divide meat into 8 equal portions. Quickly form each portion into a flat patty, handling the meat as little as possible. Sprinkle 4 of the patties with two Tablespoons of the gorgonzola cheese. Top with the remaining four patties of beef and pinch the sides together to form a seal, indent the center. Refrigerate for 20 minutes, then set out at room temperature until ready to grill.
- 2. Prepare mushrooms: Heat butter in a large frying pan until melted. Add shallot, garlic & thyme and sauté for 3 minutes or until the shallot is tender. Add all of the mushrooms and season with salt and pepper. Sauté over medium-high heat until the mushrooms begin to brown. Remove the pan from heat and add brandy and reserved mushroom-soaking liquid. Continue to cook this mixture until all of the liquid has evaporated and the mushrooms are tender.
- 3. Prepare onion marmalade: In a large sauté pan, heat oil until hot but not smoking. Add the onions, cover and cook over medium-low heat until onions are very soft and golden brown, about 25 minutes. Raise the heat to medium-high and add the vinegar and brown sugar. Cook until the liquid has almost evaporated and a thick syrup has formed. Add the heavy cream, salt and pepper to taste.
- 4. Grill the burgers: Place one burger on each bun and top with one Tablespoon of the marmalade and a heaping spoonful of the sautéed mushrooms.
People Who Like This Dish 3
- hungrybear Miner, MO
- goodeat Benton, MO
- modelsmom Worcester, MA
- choclytcandy Dallas, Dallas
- cuzpat Sikeston, Mo
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The Rating
Reviewed by 3 people-
Sound good to me
hungrybear in Miner loved it -
WoW!!!! great burger!! five forks!
goodeat in Benton loved it -
terrific. ^5
choclytcandy in Dallas loved it
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