Thursday, April 1, 2010

Burgers: Blue Cheese and Wine Reduction Sauce

NO Foolin' ....It's Hamburger Time!!




    Though parts of me aren't as celebratory, i am an american after all, and my love of the good ol' burger is proof. This ain't just any burger, though- Perhaps it is very californian. Or, Specifically, very San Francisco. Anyhow, this Burger, more than any of these things, is very me, and very very much how i eat my burgers, every time. 
    Anyhow, back to the burger... I start with the nicest ground cow i can find, organic grass fed for peace of mind. Blue Cheese. Some nice saute' mushrooms, such as the hedgehog mushrooms i used here, but crimini work well too. I put my burger on a rustic roll from the local bakery, but any hardy bread will do. i serve the mushrooms with a reduction sauce as a side dish, but you can put it in your burger if you are brave and have a very big napkin.





Hamburger TIME!

Serves 2!

1/4 LB Ground Cow
3 Tbs Soy Sauce (1 oz)
3 Cloves Garlic, minced or pressed
1tsp ground pepper
2 oz blue cheese, crumbled (shown here, Buttermilk Blue Affine', Roth Kase, WI)

1 lb hedghog or other mushroom, prepped.
1/4 cup Wine or Mirin
1 tsp balsamic vinegar
1 tsp (loose) dried thyme


Crumble Blue Cheese, set aside. Mix Ground cow with soy, garlic, and pepper. Mix Very well, with hands or spoon. Form into a ball, patting gingerly to remove air bubbles. Cut ball in half, form into two evenly sized patties. Heat a heavy skillet on high to very hot. Test pan for readiness by putting a drop of water in it, if it hops right back out, it is ready! Place patties in pan. cook to your liking. about a minute before the burger is done, add cheese, cover. After one minute, place each patty on the bun it belongs to. Allow to rest. Meanwhile, in the same pan that you just made burgers in, add mushrooms and saute'. Add wine/mirin, balsamic, and thyme. toss to coat, cook till mushrooms soften, about three minutes. serve.

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