Prep 30 mins
Cook 15 mins
- 1 1⁄4-1 1⁄3 lbs ground chicken or 1 1⁄4-1 1⁄3 lbs ground veal
- 1 large shallot, minced
- 3 tablespoons fresh sage, finely chopped
- 1⁄4 cup fresh flat leaf parsley, finely chopped
- 3 garlic cloves (2 finely chopped, 1 cracked away from skin)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mccormick's McCormick's Montreal Brand steak seasoning
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for liberal drizzling
- 1⁄3 lb italian Fontina cheese, sliced
- 1 tablespoon unsalted butter, cut into small pieces
- 1 medium onion, quartered lengthwise, then thinly sliced
- 4 portabella mushroom caps, thinly sliced
- fresh ground black pepper
- 1⁄2 cup marsala
- 4 crusty rolls, split
- Heat a grill or large nonstick skillet over med-high heat.
- Place meat in a bowl; add in shallots, sage, parsley, chopped garlic, Worcestershire, grill seasoning, and a healthy drizzle of olive oil; mix gently but thoroughly.
- Score mixture into 4 quarters; for each portion into 1-inch thick patties.
- Cook the patties for 5-6 minutes on each side.
- Place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese.
- While the burgers cook, heat a skillet over med-high heat; add in 2 tablespoons olive oil and the butter; when the butter melts, add ¾ of the sliced onions and the sliced mushrooms; cook about 8-10 minutes, until the mushrooms are a deep brown, stirring often.
- Season the mushrooms with salt and pepper after they brown.
- Add in the Marsala; cook it down to glaze the mushrooms with its flavor; remove pan from heat.
- Brown the split rolls under the broiler and rub lightly with the cracked garlic.
- Drizzle the rolls lightly with olive oil and top with cheese covered burgers and a pile of Marsala mushrooms.
- Set roll tops in place and serve.
Best burgers we ever had the pleasure of trying! Gosh, what can I say - Made per the instructions this first time around to see exactly what the recipe was supposed to taste like and it was amazing! I woudln't change a thing! They take a little work, but are so worth it! 5 plus stars for this winner! Oh yeah, I used dry Marsala not the sweet.