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Category: Burgers
Prep Time: Cook Time: Total Time:
1 lb ground beef
1 egg
1/3 cup diced onion
1 tsp minced garlic (fresh, not dried)
1/3 cup heavy cream
1/2 tsp dried oregano
1/3 tsp dried thyme
1 tsp mustard
About 1/2 cup seasoned bread crumbs (enough to hold it all together so it is not too wet)
Salt and pepper
Gravy
1/3 cup diced mushrooms
1 cup beef broth (1 beef bouillon cube in water)
1/4 cup merlot or favorite red wine
1 tsp Worcestershire sauce
Mix the first group of ingredients together using your hands to get the mixture blended well and form into patties. Brown in a skillet in about 1-2 tbsp oil, flip and continue cooking until dark golden brown with a bit of a crust seared and no longer pink. Remove from the pan to a platter.
Add the mushrooms to the pan and briefly cook to sear. When they start to get a crisp edge and are cooked, add 1/2 of the beef broth and deglaze the pan, scraping bits for the sauce. Add the rest of the wet ingredients and continue cooking at high heat to reduce the sauce by about a third so it's a deep, rich dark color and flavor. Add the beef patties by laying them on top of the mushrooms to reheat the patties. When they are hot serve the patties and drizzle the mushroom sauce over all.
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BEEF PATTIES IN A MUSHROOM WINE SAUCE
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Category: Burgers
Prep Time: Cook Time: Total Time:
1 lb ground beef
1 egg
1/3 cup diced onion
1 tsp minced garlic (fresh, not dried)
1/3 cup heavy cream
1/2 tsp dried oregano
1/3 tsp dried thyme
1 tsp mustard
About 1/2 cup seasoned bread crumbs (enough to hold it all together so it is not too wet)
Salt and pepper
Gravy
1/3 cup diced mushrooms
1 cup beef broth (1 beef bouillon cube in water)
1/4 cup merlot or favorite red wine
1 tsp Worcestershire sauce
Mix the first group of ingredients together using your hands to get the mixture blended well and form into patties. Brown in a skillet in about 1-2 tbsp oil, flip and continue cooking until dark golden brown with a bit of a crust seared and no longer pink. Remove from the pan to a platter.
Add the mushrooms to the pan and briefly cook to sear. When they start to get a crisp edge and are cooked, add 1/2 of the beef broth and deglaze the pan, scraping bits for the sauce. Add the rest of the wet ingredients and continue cooking at high heat to reduce the sauce by about a third so it's a deep, rich dark color and flavor. Add the beef patties by laying them on top of the mushrooms to reheat the patties. When they are hot serve the patties and drizzle the mushroom sauce over all.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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