Signature Dish by iSa
Type: American Dish / French Sauce = Gourmet Burger
Prep Time: 30 mins
Cooking Time: 15 mins
- 300gr Lean Prime Quality Beef Mince
- 250gr Brown/Button/Portobello Mushrooms
- 1-2 Brown Onions (depending on size)
- Black pepper (freshly ground)
- 1 beaten egg
- 2 Tbsp wheat flour
- 250ml Cream
- 100gr Blue Cheese (Danish or Gorgonzola are fine)
- 3 tbsp red wine
- 4 Burger Rolls
- Fresh Rosemary
- Dijon or English Mustard and French Style Mayonnaise (optional)
Pre-heat a small/normal oven at 200 degrees Fahrenheit. We start by making the patties and for that, you take half of the mushrooms and the onion and chop them very finely and them throw them in a bowl with the beef mince, egg, flour and season with salt and pepper. Mix it all very well until the mix looks homogeneous. Then, split the mix in 4 and hand-mould each part into a round patty. Slice the rest of the mushrooms and onions and have them ready.
Heat up the frying pan and drizzle with olive oil, sprinkle some rosemary leaves into the oil and place the patties, leaving space for the rest of the mushrooms and onions to be cooked by their side. Meanwhile, heat the Burger rolls in the oven for about 5-7 minutes. Flip the patties and mushrooms and sprinkle with black pepper. Toss the onion to brown and caramelise.
Take the rolls out of the oven and spread some mayonnaise and Mustard on each half. Then put the Rocket leaves on top of the bottom half of the buns and place the patties on top. Keep the pan on the heat, pour in the wine and allow most of it to evaporate before incorporating the roughly chopped blue cheese, let it melt slightly and then pour in the cream. The cooking of the sauce should take you altogether about 3 minutes. Pour the creamy sauce over the burgers and top with some of the pan-fried mushrooms. Serve with the upper part of the bun on the side topped by the caramelised onions.
Should be delicious, so E N J O Y !