Steakhouse Mushroom Burgers with Creamed Spinach Sauce
From luisascatering 12 years ago
- n/a to make
- Serves 4
An adaptation of an adaptation! from Pink Parsley blog: This burger is inspired by a steakhouse menu. It is ground sirloin, mixed with sauteed mushrooms and herbs, and topped with a creamy, spinach sauce. Served open-faced on a piece of grilled Texas toast, this is definitely a fork-and-knife burger. Read more And since it is a little fancier than a typical burger, this is a great option to serve company. See less
Ingredients
- Steakhouse mushroom Burgers: shopping list
- 8 oz mushrooms, chopped (any kind) shopping list
- 3 Tbs olive oil, divided shopping list
- 2 cloves garlic, minced shopping list
- 1 lb ground sirloin shopping list
- 1 Tbs soy sauce shopping list
- 2 tsp minced fresh thyme shopping list
- 2 tsp minced fresh parsley shopping list
- 1 Tbs Dijon mustard shopping list
- 1/2 tsp kosher salt shopping list
- 1/2 tsp black pepper shopping list
- 4 slices Texas toast bread (I made my own) shopping list
- garlic butter with parsley shopping list
- grated parmigiano-reggiano shopping list
- ~ shopping list
- Creamed spinach Sauce: shopping list
- 2 Tbs unsalted butter shopping list
- 1 large shallot, minced shopping list
- 2 Tbs all-purpose flour shopping list
- 1/2 cup half-and-half, plus more as needed shopping list
- 1/2 cup roasted chicken stock shopping list
- kosher salt and black pepper shopping list
- pinch of freshly grated nutmeg shopping list
- 4 cups chopped fresh organic spinach shopping list
- 2 Tbs grated parmigiano-reggiano shopping list
- squeeze of fresh lemon juice shopping list
How to make it
- Preheat the grill to medium-high.
- In a medium saute pan, saute the mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Season with salt and pepper and remove from heat.
- In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom mixture. Gently mix to combine using a fork or your hands. Divide the mixture into 4 equal portions, shaping each portion into a patty.
- Scrape the grate clean and brush with the remaining tablespoon of oil. Grill the burgers until cooked through, 3-4 minutes per side. Remove the burgers from the grill and cover to keep warm.
- To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the shallot and cook until translucent, 3-4 minutes. Stir the flour into the onions and cook 1 minute.
- Whisk in the half-and-half, broth, salt, and nutmeg. Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.
- Add the spinach, stirring until wilted. Mix in the cheese and lemon juice, and add more half-and-half if the sauce has thickened too much. Season to taste with salt and pepper.
- In a skillet that has melted garlic butter, grill the bread on each side then sprinkle each side with cheese. Toast until cheese melts onto the bread and gets a little crunchy.
- Top each slice of grilled bread with a burger and spinach sauce. Serve immediately.
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