Recipe by MarraMamba
As seen in the Iron Chef America ground beef cook off with Cat Cora. I have now made this a couple of times and it is the best burger bar none that i have ever had. The ingredients seem different (i was tempted to not make the portobello saute and leave out the celery once) but they combine to be a burger sensation. Friends ate them and then realized they hadnt touched the ketchup!!!! I do use my own buns
Top Review by bluemoon downunder
Delicious burgers - moist and so full of a wonderful blend of flavours - which we really enjoyed, served in warmed crispy ciabatta rolls, which are a much-loved favourite. I omitted the cheese (seemed like there were enough great flavours without it) and added some cucumber slices to the tomato slices, both sprinkled with lots of freshly ground black pepper. I used yummy rindless middle rashers of bacon from my Italian butcher. I would have loved to have tried apple-smoked bacon, but have never come across it. Certainly a recipe I'll be making again. Thanks for sharing another winner, Marramamba! Made for Gimme 5.
- 4 slices apple-smoked bacon
- 4 medium portabella mushrooms, finely chopped
- 2 garlic cloves, thinly sliced
- 2 shallots, thinly sliced
- 1 lb ground chuck
- 1 tablespoon olive oil
- 1⁄4 cup dark beer
- 1⁄2 cup celery leaves, chopped
- 3⁄4 cup bacon, finely minced
- 1 tablespoon fresh thyme, chopped
- salt and pepper
- brioche bread, loaf
- aged cheddar cheese
- roma tomato, sliced
Directions See How It's Made
- In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
- In a bowl, combine the ground chuck, oil, beer, celery leaves, minced bacon, thyme and salt and pepper. Shape into patties. Grill the burgers to your desired doneness.
- Cut the brioche into slices that are about the same size as the patties and toast until golden brown.
- Add cheese, if using, to the burgers to melt. Top each burger with bacon, sautéed mushroom mixture and tomato slices, and place between slices of toasted brioche.