Try these mushroom-stuffed steak burgers. Very sophisticated but easy to make.
Makes 6 to 8 sliders
– 1 pound ground sirloin
– 2 tablespoons prepared horseradish
– 1 tablespoon minced garlic
– 1/2 teaspoon salt
– 1 teaspoon pepper
– 12 medium-to-large button mushrooms, chopped
– 3 green onions, minced
– 1 tablespoon butter
– 1/2 cup red wine
– French bread or 6 to 8 small rolls, toasted
– Lettuce, tomato, mayonnaise for garnish
Combine beef, horseradish, garlic, salt and pepper in medium mixing bowl. Mix gently but well. Divide mixture into 12 equal portions, form into balls and flatten slightly to form 1/2-inch thick patties. Cover in plastic wrap and refrigerate at least 30 minutes.
Melt butter in skillet. Add mushrooms and green onions. Cook over medium heat for about 10 minutes, until onion softens and mushrooms darken and soften. Add red wine and continue cooking over medium heat, stirring frequently, until wine is nearly absorbed and mixture is soft.
Prepare a grill for direct cooking over medium heat (350 to 450 degrees).
Remove patties from refrigerator. Divide mushroom mixture into equal portions, enough for each patty. Make a dent in half of the patties with thumb. Spoon a portion of mushroom mixture into dents. Top with second patty and press edges together to seal. Check all sides to be sure the patties are securely crimped. Flatten gently so burger is about 3/4-inch thick.
Grill burgers or cook in the skillet for 2 minutes. Flip the patties over. Cook for 2 minutes more for medium-rare burgers, or longer for medium or well-done.
Place burgers on bread or rolls. Serve with mayonnaise, lettuce and tomato.
Full recipe: Nola.