Steakhouse Mushroom Burgers On Texas Toast With Cr... |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Another recipe from my newest Grilling magazine. Have had something similar, and loved it. On my menu this weekend, but had to share now while I have some computer time! lol The sauce needs to be amde well-ahead of time. Read more . Up to a day ahead. See * note. Ingredients:
burgers |
8 oz button mushrooms, sliced |
2 t evoo, divided |
1 t minced garlic |
1.5 lb ground sirloin, 85% lean |
1/2 t each - kosher salt and fresh ground black pepper |
4 slices texas toast |
parmesan for garnish |
creamed spinach sauce |
*can be made a day ahead. after cooking the sauce, let it cool completely; cover and refrigerate, then reheat over medium low heat. |
2 t unsalted butter |
1/4 c minced onion |
2 t all-purpose flour |
1/2 c half and half |
1/2 c chicken broth |
kosher salt, cayenne pepper and nutmeg to taste |
4 c chopped fresh spinach |
1 t grated parmesan |
1/2 t fresh lemon juice |
Directions:
1. BURGERS
2. Preheat grill to medium high
3. Saute mushrooms in 1 T EVOO over medium high heat
4. Cook until begin to brown, 3-4 minutes
5. Stir in garlic and cook 1 minute
6. Season with salt and pepper
7. Remove pan from heat Slightly cool mushrooms
8. Combine ground sirloin with soy sauce, 1/2 t salt, 1/2 t pepper and mushroom mixture by hand in large mixing bowl
9. Divide into 4 equal portions and shape into patties
10. Grill uncovered on direct heat, turning only once, and not mashing with the spatula
11. Cook to desired doneness, remove from grill and tent with foil
12. Allow to rest
13. Reduce grill heat to medium low
14. Brush toast with remaining 1 T EVOO
15. Place toast slices on grill and heat unti lightly browned
16. 1-2 minutes per side
17. Serve place each burger on oen piece of toast and to with Creamed Spinach Sauce
18. Garnish with parmesan and serve as open-faced sandwiches
19. CREAMED SPINACH SAUCE
20. Melot butter in a saucepan over medium low heat
21. Add onion and cook until translucent, 3-4 minutes
22. Stir flour into onion, cook 1 minute
23. Whisk in half and half, broth, salt, cayenne, and nutmeg
24. Bring sauce to a boil; reduce heat
25. Simmer for 2 minutes
26. Add spinach, stirring until wilted
27. Mix in 1 T parmesan and lemon juice
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