Steakhouse Mushroom Burgers on Texas Toast with Creamed Spinach Sauce
From sparow64 14 years agoIngredients
- BURGERS shopping list
- 8 oz button mushrooms, sliced shopping list
- 2 T EVOO, divided shopping list
- 1 t minced garlic shopping list
- 1.5 lb ground sirloin, 85% lean shopping list
- 1/2 t each - kosher salt and fresh ground black pepper shopping list
- 4 slices Texas toast shopping list
- Parmesan for garnish shopping list
- CREAMED spinach SAUCE shopping list
- *Can be made a day ahead. After cooking the sauce, let it cool completely; cover and refrigerate, then reheat over medium low heat. shopping list
- 2 T unsalted butter shopping list
- 1/4 c minced onion shopping list
- 2 T all-purpose flour shopping list
- 1/2 c half and half shopping list
- 1/2 c chicken broth shopping list
- kosher salt, cayenne pepper and nutmeg to taste shopping list
- 4 c chopped fresh spinach shopping list
- 1 T grated parmesan shopping list
- 1/2 t fresh lemon juice shopping list
How to make it
- BURGERS
- Preheat grill to medium high
- Saute mushrooms in 1 T EVOO over medium high heat
- Cook until begin to brown, 3-4 minutes
- Stir in garlic and cook 1 minute
- Season with salt and pepper
- Remove pan from heat Slightly cool mushrooms
- Combine ground sirloin with soy sauce, 1/2 t salt, 1/2 t pepper and mushroom mixture by hand in large mixing bowl
- Divide into 4 equal portions and shape into patties
- Grill uncovered on direct heat, turning only once, and not mashing with the spatula
- Cook to desired doneness, remove from grill and tent with foil
- Allow to rest
- Reduce grill heat to medium low
- Brush toast with remaining 1 T EVOO
- Place toast slices on grill and heat unti lightly browned
- 1-2 minutes per side
- Serve place each burger on oen piece of toast and to with Creamed Spinach Sauce
- Garnish with parmesan and serve as open-faced sandwiches
- CREAMED SPINACH SAUCE
- Melot butter in a saucepan over medium low heat
- Add onion and cook until translucent, 3-4 minutes
- Stir flour into onion, cook 1 minute
- Whisk in half and half, broth, salt, cayenne, and nutmeg
- Bring sauce to a boil; reduce heat
- Simmer for 2 minutes
- Add spinach, stirring until wilted
- Mix in 1 T parmesan and lemon juice
The Rating
Reviewed by 11 people-
YESSSSSS!!!! Your killin' me sparow ;-)
californiacook in loved it -
That is absolutely wonderful.WOW what a neat recipe. 5 from me.
victoriaregina in USA loved it -
Oh yeah, my friend....What day and what time?...I'll be there and I won't be empty handed...LOL...:)
wynnebaer in Dunnellon loved it
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