Gourmet Mushroom Beef Burger & Blue Cheese Sauce

Signature Dish by iSa

Type: American Dish / French Sauce = Gourmet Burger

Prep Time: 30 mins

Cooking Time: 15 mins

Servings: 4

Ingredients:

• 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
• Rocket
• 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 !

Love, iSa

Dinner at Chez Christophe's

We were inivited on a recent friday evening to indulge ourselves in a well kept secret in town, a place where you can't book and you can't buy your way in, a privilege indeed. We were greeted by Christophe and Christel into a warm and welcoming Dining and Living room in a cold winter night. Preceeded by his famous cooking, Christophe had high expectations to satisfy and did exactly just that!

We started with some meze of pita bread, tzazitki, hummus, taramosalata, salami rolled gherkins and beautiful fat green and calamata olives. We had been holding ourselves from eating much for the rest of the day, knowing the indulgence that awaited us in the evening, and thinking this was the starter, we tucked away. The other couple arrived and after some excellent SA bubbly, and some nice conversation, we then sat in at a beautifully set table. We were in for a ride through the tastes of France!

Salmon and Pea Veloutee

A bright sweet green pea, salmon and creme fraiche veloutee was served for starter. Not only were the colors inviting, but the combination was just warm, yet fresh and sweet, with the fleshy, salty and deep flavor of smoked salmon, with a creamy touch and a the sparkle of Paprika. I'm guessing there was a bit of mint in there, but then again, I'm just guessing, and it'll be up to our fabulous gourmand host to share the secrets to this delicious recipe.

Beef Bourguignon Caserole

The gorgeous smell all over the flat that one could almost taste, meant that the Beef Bourguignon was making its way to the dinner table, nothing like a melt-in-your-mouth Beef Stew, to warm up the cold winter night! Served in a rich, red wine jus, the beef did not need any knife at all, it was so soft, we could have eaten with a spoon! Served with artichoke raviolis topped with parmesan, poured under with the juicy beefy sauce, the meal was a delight! a true work of skill, patience and long, french style, perseverant cooking - just like out of Julia Child's cookbook.

Beef Bourguignon with Artichoke Ravioli

After such a feast, one can easily imagine that the host is not keen for dessert, but I guess we could have known better. How does a French foodie (aren't they all?) end his meal? Yes, you guessed right! with cheese!! and what a nice variety too... I'm not gonna pretend I knew even half the names on that board, but I promise you, they were all worth a few bites, even if you were as full as I certainly was!

We were very grateful to have been invited to indulge ourselves in such wonderful company and magnificent meal. It all made it such a nice evening, Christophe even made an attempt to enlighten me with his Beef Bourginon recipe, which I really wanted to take in, but I guess the excess of wine took my normally rather sharp memory away. In fear of failing to make honor to his great food, I'd rather let the chef tell us himself about the recipes, and that way I can share with you a more accurate (and sober) version of them.

Cheers to Christel and Christophe for their lovely food, wine and hospitality. I hope you would be as lucky as we were to try this amazing combination of ingredients sometime!

Love, iSa