Saturday, February 10, 2007
Maybe it was my 4-mile run this morning, or perhaps it was my collection of red wines beckoning, or possibly the smell of Kobe burgers grilling at AJ's when I walked by earlier today while running errands, but all I know was I had to have a big burger with an equally big glass of red wine.
This burger is flecked with chopped wild mushrooms and seasoned with salt and pepper and black truffle oil. I topped it with grilled shallots, Cabernet reduction, crumbled Gorgonzola and baby arugula all in a toasted poppy seed bun.
1 lb premium ground beef, 80% lean
2 large poppy seed buns
1/2 c dry wild mushrooms, rehydrated, drained & chopped
1/3 c Gorgonzola, crumbled
1 c dry Cabernet
2 tbs black truffle oil
Salt and pepper to taste
1 c baby arugula
2 shallots, sliced
2 tbs mayonnaise
Mix beef with truffle oil and wild mushrooms. Salt and pepper to taste. Mix just enough to incorporate, form into 2 large patties. Make sure beef is at room temperature.
Meanwhile, reduce red wine into a glaze, then remove from heat and let stand.
Grill burgers over high heat, flip once and top with Gorgonzola. Meanwhile, toast buns on grill and grill shallots (either over foil or on an indoor grill or saute in a pan). Pour red wine glaze over burgers just before they are done (use a meat thermometer to achieve desired doneness).
Lightly coat toasted buns with mayonnaise (to prevent sogginess). Place burger on bottom bun, top with shallots, then arugula and if you want, more Gorgonzola. Serve immediately.