Quite likely to be the best hamburger you'll ever try, rib-eye steaks are ground and filled with a delicious morel mushroom and shallot filling, topped with melted Port Salut cheese, wine, and Dijon reduction, onion rings, then served on a toasted brioche bun.
Ingredients
For the Burgers:
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2 pounds (900 grams) rib-eye steaks
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2 teaspoons sea salt
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1/2 teaspoon freshly ground black pepper
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8 to 10 slices Port Salut cheese
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8 to 10 onion rings
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4 to 5 brioche buns
For the Filling:
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1 1/4 cups (50 grams) dried morel mushrooms
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1 shallot, finely chopped
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1/3 cup (80 milliliters) mushroom broth
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2 tablespoons olive oil
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2 tablespoons red wine
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1/2 teaspoon Worcestershire sauce
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1/4 teaspoon paprika
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1/4 teaspoon chili powder
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper
For the Burger Sauce:
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2 teaspoons chopped shallots
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1/3 cup (80 milliliters) mushroom broth
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2 teaspoons Dijon mustard
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1 teaspoon tomato paste
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1 teaspoon honey
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1 dash salt, or to taste
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1 dash freshly ground black pepper, or to taste
Steps to Make It
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Gather the ingredients.
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Place dried morel mushrooms into a medium bowl. Add 2 cups of hot water to the bowl and allow mushrooms to steep for 1 hour.
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Remove mushrooms from water and place onto cutting board. Using a kitchen strainer, strain liquid mushroom were stepping in, into another bowl to remove impurities. This liquid is your mushroom broth.
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To make the filling, heat the olive oil in a small skillet, add 1/2 tablespoon diced shallots. Cook for 2 minutes.
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Cut mushrooms into bite-sized pieces and add to skillet. Cook for an additional minute.
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Add remaining liquid ingredients and seasonings to skillet. Bring to a boil, reduce heat and simmer for 3 to 5 minutes or until most of the liquid has dissipated. Make sure to stir occasionally. Remove from heat and allow to cool slightly. This is the mushroom filling.
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For the sauce, heat oil and add 2 teaspoons diced shallots. Cook for 1 to 2 minutes, then add the remaining ingredients. Bring to a boil, reduce and simmer until sauce has reduced by half. Remove from heat and let cool. The sauce can be made ahead of time.
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Preheat grill for medium-high heat. Cut excess fat off steaks (but not all) and cut into chunks. Grind meat according to preference. Add salt and black pepper.
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Form into 8 to 10 thin patties. Fill 4 to 5 of the patties with mushroom filling. Place remaining patties on top and gently, yet firmly seal edges. Make sure not to overfill.
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Put patties on the grill grate and cook for 5 minutes per side. Move patties to the cooler part of the grill and cook for an additional 5 minutes or more depending on the thickness of patties.
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Add cheese slices to patties and cook until cheese has melted. Remove from heat, and place onto a baking sheet.
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Toast buns cut side down for 1 to 2 minutes. Remove from heat.
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To assemble place patties onto bottom half of brioche buns, top patty with sauce, onion rings, and top half of bun.
Nutrition Facts (per serving) | |
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2852 | Calories |
161g | Fat |
266g | Carbs |
85g | Protein |
Nutrition Facts | |
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Servings: 4 to 5 | |
Amount per serving | |
Calories | 2852 |
% Daily Value* | |
Total Fat 161g | 206% |
Saturated Fat 42g | 208% |
Cholesterol 185mg | 62% |
Sodium 5674mg | 247% |
Total Carbohydrate 266g | 97% |
Dietary Fiber 17g | 61% |
Total Sugars 34g | |
Protein 85g | |
Vitamin C 2mg | 12% |
Calcium 402mg | 31% |
Iron 13mg | 71% |
Potassium 1570mg | 33% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |