Marsala Mushroom Burgers
Rachael Ray
* 3/4 pound ground sirloin
* 3/4 pound ground veal
* 2 cloves garlic, grated
* 1/2 teaspoon allspice or nutmeg
* Salt and ground black pepper
* 1/4 cup parsley, finely chopped
* 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
* 4 portabello mushroom caps, thinly sliced
* 2 tablespoons thyme, chopped
* 1/2 cup Marsala wine
* 4 plain kaiser or ciabatta rolls
Yields: 4 servings
Preparation
In a large mixing bowl, combine the ground meats with the garlic, spices and chopped parsley. Score the meat into 4 equal portions then form patties.
Step
Preheat a large, nonstick skillet with 1 tablespoon EVOO. Add the patties to the hot skillet and cook about 3-4 minutes per side.
Step
Meanwhile, heat another large skillet over high heat with the remaining EVOO. Let the oil get hot, then add the mushrooms and sauté until golden brown. Toss in thyme and douse the mushrooms with the Marsala. Cook until reduced.
While the burgers and mushroom are cooking, spilt the rolls and toast them under the broiler.
To assemble, place a patty inside each bun and top each burger with some Marsala mushrooms. Serve with Alfredo Potato Finger Fries alongside.