Wednesday, May 29, 2013

Caramelized Onions, Sautéed Mushrooms with Red Wine Reduction, and Robusto Burger

Robusto is a deliciously nutty hard cheese from the Netherlands. It is often one the cheese samples at Whole Foods. If you can't find robusto, gruyere would be a good substitute.

1.25 lbs. 85/15 ground beef 
1 tbs. worchestershire 
1 tsp. kosher salt
1/2 tsp. pepper
1/2 tsp. garlic powder 
3 tbsp. extra virgin olive oil 
1 tbsp. unsalted butter
Vidalia onion, sliced 
8 oz crimini mushrooms, sliced 
1 tbsp. thyme
1/4 cup dry red wine 
4 burger buns, toasted


Coat large saute pan with 2 tbsp. extra virgin olive oil and heat on low heat. When pan is hot, add sliced onion. Sprinkle with salt. Cook, stirring occasionally, until caramelized, about 45 minutes.

While onions are cooking, preheat grill on high and make sautéed mushrooms.  

Melt butter with 1 tbsp. olive oil in large sauté pan and heat on medium. When pan is hot, add mushrooms and thyme. Cook until mushrooms are tender, about 5 minutes. Add wine and reduce until the sauce can coat a spoon and when you drag a spoon through the sauce it separates and does not immediately go back together. Season to taste with salt and pepper. 

Combine ground beef in a large bowl with worchestershire, salt, pepper, and garlic powder. Form into 4 patties. Make deep thumb print in center of each burger on one side. 

Put burgers on grill and cook for 3-4 minutes on one side. Flip burgers and cook for about 3 more minutes. Place cheese slices on the burgers and cook about 1 more minute until cheese is melted. Spoon mushrooms and caramelized onions on burgers. Serve immediately. 

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