Simple Beef Burgers With Red Wine Shallot Gravy
From DonSpain 8 years agoIngredients
- BURGERS shopping list
- 450g/1lb Mixta - 65/70% minced beef to 30/35% minced Pork or beef Mince shopping list
- 1½oz butter shopping list
- 60g/2oz Pancetta - very finely chopped shopping list
- 1 clove Garlic - finely chopped shopping list
- 2tbsp Onion - finely chopped shopping list
- 2tbsp Button Mushrooms - very finely chopped shopping list
- 2tbsp flat leaf Parsley - finely chopped shopping list
- Liberal splashes Worcestershire Sauce - to taste shopping list
- 1 Egg - lightly beaten shopping list
- Salt and freshly ground black pepper shopping list
- In case of need - Quantity Breadcrumbs shopping list
- RED WINE SHALLOT GRAVY shopping list
- 2tbsp Extra Virgin Olive Oil shopping list
- 1oz butter shopping list
- 120g/4oz Shallots - sliced shopping list
- 1 clove Garlic - lightly crushed shopping list
- 2 sprigs Fresh Thyme shopping list
- 3tbsp balsamic vinegar shopping list
- 200ml/7fl oz Red Wine shopping list
- 200ml/7fl oz beef or chicken stock shopping list
- Salt and freshly ground black pepper shopping list
How to make it
- .BURGERS
- Apart from the butter and breadcrumbs, mix all the ingredients together, season to taste and form into small balls;
- Note: If mixture still a little wet, slowly add and mix in breadcrumbs to attain the desired consistency then form into balls;
- Flatten the balls, shape into desired size burgers and place on baking tray;
- Cover with cling film, put tray in fridge and chill burgers an hour or so;
- Melt butter in frying pan, add the burgers and cook on medium heat;
- Meanwhile, while burgers are starting to cook, make the gravy;
- When burgers are sufficiently browned on one side, turn over and cook steadily until meat just cooked through with juices running freely and clearly;
- Set aside
- GRAVY
- In a medium saucepan, sauté, stirring frequently, the shallots in the oil over a low medium heat for some 5 minutes or so until softened a bit and slightly browned;
- Season with pepper and add the garlic and thyme;
- Continue cooking for a further 3 minutes or so, stirring occasionally to prevent scorching;
- Pour in the vinegar and cook until it has evaporated to syrup;
- Pour in the wine, increase heat to high, and cook until it has reduced by about half to two thirds;
- Pour in the stock and bring to the boil;
- Turn down the heat and simmer until reduced again to required consistency;
- Remove the garlic and thyme;
- Season to taste and finally whisk in the butter;
- Can add any juices from the meat just before serving with burgers - separately or together;
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