Stuffed Gourmet Burger
Description: Perfect for the up coming holidays using any of Blackwing's ground proteins: Organic Beef, Kobe Beef, Organic Buffalo, Elk, Venison, Organic Chicken, Organic Turkey, Wild Boar, Organic Pork, Lamb, and Goat.
- 2 lbs ground meat
- 8 oz cremini mushrooms cleaned, stems trimmed and broken into rough pieces
- 1/2 tablespoon unsalted butter
- 1 1/2 teaspoon grape seed oil or olive oil
- 1 medium onion, halved and sliced 1/4 inch thick
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
- 1/2 cup Madeira wine (optional)
- 1 tablespoon of one of the following cheeses: goat cheese(chevre), cheddar, pepper jack, gouda, or mozzarella
Preparation: For the stuffing: Process mushrooms in food processor (or use a knife) until coarsely chopped. Heat butter and oil in 12-inch skillet over medium-high heat. Add onion, table salt, and pepper; cook, stirring occasionally, until onion begins to soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, until all moisture has evaporated, 5 minutes. Reduce heat to medium and continue to cook, stirring frequently, until vegetables are deeply browned and sticky, about 5 minutes. Stir in garlic and cook until fragrant, 30 seconds. Slowly stir in Madeira and cook, scraping bottom of skillet to loosen any browned bits, until liquid has evaporated. Transfer onion-mushroom mixture to plate and cool to room temperature.
Divide the meat you are using into 8 oz. pieces . Press each piece out into a 7 inch diameter sized patty but about a quarter inch thick. Now you're ready to stuff the patties.
What you put in the patty should be small in size and portion. If you over-stuff it, it will come apart on the grill. Once you have the mushroom stuffing ready, place it in the center of one patty including your choice of cheeses.. Spread it out, leaving plenty of room all around the edges. Fold over like a pita & pinch the edges of the burger all around. you can keep this shape like a 1/2 moon or push the side in to make a round shape patty. Make sure that you have a good solid patty.
Cooking: GRILLING: With the patties ready, follow the same basic method for grilling a hamburger. Start with a very hot grill, let the patty release from the cooking surface and be gentle with the flipping. If you do it right, you should only have the flip the patties once 3/1/2 minutes per side. STOVE TOP BURGERS: Heat 2 teaspoons grape seed oil or organic sweet butter in large skillet over medium heat until just smoking. Add patties and cook until well browned, 4 minutes. Flip burgers, cover skillet, and continue cooking for another 4 minutes.
Serving: Transfer to plate and eat with a bun or by itself!