How about a "Demi Burger"?
Did you happen to see the January 2004 edition of
Bon Appetit?
On page 85, Rick Rodgers has a "Best of the Year" recipe for a Porcini-Gorgonzola Burger with Demi Glace. He includes a great recipe for making your own demi glace but it requires 6 hours to prepare. (Check out our recipe for homemade demi-glace)
We love his idea for creating an "haute burger" by toping it with Gorgonzola cheese and a rich demi glace sauce but we wanted to save you some time and energy with our version using Demi Glace Gold. We think you will like the results.
In Rick's recipe he mixes the porcini mushrooms with the ground sirloin which is a great way to do it but we wanted to make a wild mushroom sauce using the porcini and demi glace.
Haute (high end) Burger
Wild Mushroom Sauce
- 1/4 cup finely chopped shallots
- 1/4 stick Butter
- 1 1/2 ounces dried porcini mushrooms
- 2 cups water
- 1/2 cup red wine (Use a good table wine)
- 8 oz. demi-glace (we recommend 1 1/2 oz Demi-Glace Gold reconstituted in 8 fl. oz. hot water)
- Freshly Ground Pepper
Burgers
- 3 pounds ground sirloin
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 1/4 stick unsalted butter
- 6 4-inch sourdough rolls, halved horizontally
- Fresh arugula
- Olice oil
- 6 1/4-inch slices Gorgonzola cheese
Porcini Sauce
To reconstitute the dried mushrooms, add them to the 2
cups of water and bring to a boil in a small sauce
pan. Once boiling, remove from the heat, cover,
and let stand for 15 - 20 minutes until the porcini
are softened. Remove the mushrooms from the pan with
a slotted spoon being careful not to include any sediment
from the mushrooms. (You can strain this liquid and
use it to reconstitute the Demi Glace
Gold if you like. It has lots of flavor.) Chop the
mushrooms up coarsely.
Meanwhile, melt butter in a sauce pan and sauté shallots briefly. Add the mushrooms and sauté for 3 - 4 more minutes. Add red wine and reduce for approximately 2-3 minutes until most of the wine is cooked off.
Add demi-glace and simmer for approx. 5-6 minutes (until sauce has thickened). Season with pepper to taste.
Burgers
Preheat your broiler. In a bowl, mix the ground sirloin with the salt and pepper and make six 1-inch thick hamburgers.
In two ovenproof pans, add oil and cook the burgers over medium high heat to desired doneness. If you don't have two ovenproof pans, you will have to cook the burgers in two batches.
When done, top with a slice of Gorgonzola cheese and broil the burgers until the cheese begins to melt. Remove, transfer to a plate and cover to keep warm and do the same with the remaining burgers if necessary.
Quickly, toast the rolls on a baking sheet under the broiler for about 1 minute. Arrange the bottoms on plates, top with a piece of arugula, add the burgers, top with porcini sauce and the top of the roll and serve.
If there is extra sauce, pass it around seperately.
Print this page
