Cabernet Mushroom Burgers on Toasted Crostini Rolls
by Susan Whempner
The Wine Dive recommends Simply Naked Red Blend to be paired with this dish.
If you're looking for a burger that's just a little more special than your everyday grilled burger (and if you love mushrooms and wine as much as I do) then you will love these!
Glaze and Mushrooms:
1 Tablespoon olive oil
2 Tablespoons minced shallot
1 bay leaf
1 teaspoon minced garlic
2 cups Cabernet Sauvignon
5 teaspoons brown sugar
Splash of balsamic vinegar
16 ounces fresh mushrooms
3 Tablespoons butter (divided)
½ teaspoon salt
¼ teaspoon fresh ground pepper
Heat the olive oil in a skillet over medium heat; add the shallot and bay leaf and sauté for about 2 minutes. Add the garlic and sauté for another 2 minutes; turn off the heat. Remove the bay leaf from the skillet. Add the wine, brown sugar and balsamic vinegar and stir to remove any browned bits from the bottom of the pan. Turn the heat back on and cook over medium to medium-high heat, until reduced by half (about 30 minutes). While the glaze is reducing, slice the mushrooms. Melt 2 tablespoons of butter in another skillet over medium heat and sauté the mushrooms, sprinkling with salt and ground pepper, for about 3-4 minutes. After the glaze is reduced, toss in 1 tablespoon of butter and stir in the mushrooms; keep warm over a low heat. The longer they hang out in the glaze, the better.
For the Burgers:
2 pounds ground round
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
More salt and pepper to season outside of patties
Crustini sandwich rolls
Garlic butter spread (recipe below)
Provolone cheese, thinly sliced
Sweet Maui onion, thinly sliced
Ripe tomato, cut into ½ inch slices
Romaine lettuce leaves
Combine the ground round, kosher salt and pepper; form into 5 patties. Sprinkle more salt and pepper on the outside of the patties. Grill the burgers over direct high heat for 8 minutes (4 minutes per side). While the burgers are grilling, spread the garlic butter over roll halves. Pull the patties off grill and let set, covered, for 5 minutes. While the patties are sitting, put the buns on the grill for two minutes or until nicely toasted.
Place the hamburger on a toasted roll, top with provolone and a generous spoonful of glazed mushrooms. Garnish as desired with Maui onion slices, tomato slices, and crisp, cold lettuce leaves.
Garlic Butter Spread:
½ cup (1 stick) unsalted butter, softened
2 large garlic cloves
1 Tablespoon chopped fresh parsley
¼ cup freshly grated Parmesan cheese
Combine all ingredients in a food processor and pulse until completely combined.
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