Marsala Burgers
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb ground sirloin
- 1 lb ground veal
- 2 garlic cloves, finely chopped
- 1⁄4 teaspoon freshly grated nutmeg
- salt
- pepper
- 1⁄4 cup fresh flat leaf parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 4 portabella mushroom caps, thinly sliced
- 2 tablespoons fresh thyme leaves, chopped
- 1⁄2 cup marsala
- 2 tablespoons butter
- 4 crusty ciabatta rolls or 4 kaiser rolls, split
- parmigiano-reggiano cheese, for shaving
directions
- In a bowl, combine the ground meats with the garlic, nutmeg, salt, pepper, and chopped parsley.
- Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.
- Preheat a large nonstick skillet with 1 tablespoon oil over med-high heat.
- Add the patties to the hot skillet and cook for about 8 minutes total for med-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.
- Meanwhile, heat a medium skillet over med-high heat with the remaining 2 tablespoons oil.
- Add in the mushrooms to the hot oil and saute until golden brown.
- Season with salt, pepper, and thyme.
- Douse the pan with the Marsala and reduce for 30 seconds, then add the butter; melt and turn off the heat.
- If the rolls are not super -crusty, warm them in the oven on low heat.
- To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms.
- Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.
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