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Wellington Burgers |
Submitted By:
Nydia |
| Date/Time :
December-15-2006, 17:50:26 |
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Ingredients: 1 ½ pounds ground sirloin, 1 shallot, finely chopped.2 to 3 tablespoons finely chopped fresh parsley,1 tablespoon Worcestershire sauce (eyeball it),Salt and freshly ground pepper,Extra-virgin olive oil (EVOO), for drizzling.3 tablespoons butter,½ pound cremini or white mushrooms, sliced.¼ cup dry sherry,2 tablespoons Dijon mustard,4 eggy rolls, split and toasted, or 8 thick slices challah bread, toasted.1 small bunch watercress, chopped.½ cup chopped cornichons or baby gherkin pickles,½ pound truffle mousse pate. Directions: In a medium bowl, mix together the meat, shallot, parsley and Worcestershire sauce; season with salt and pepper. Score the meat into 4 equal portions and then form into large patties using BurgerMate. Heat a drizzle of EVOO in a large nonstick skillet over medium-high heat. When the pan is screaming hot, add the patties and cook for 4 minutes on each side for medium rare, 6 minutes on each side for medium well. Meanwhile, place a medium skillet over medium heat. Melt 2 tablespoons butter in a drizzle of EVOO, add the mushrooms and cook until tender, about 6 minutes. Pour in the sherry and let cook off, about 30 seconds. Season the mushrooms with salt and pepper and remove from the heat. Stir together the mustard and remaining 1 tablespoon butter. Spread the Dijon butter liberally on the bun bottoms. Top with the watercress, a burger patty, a pile of mushrooms and a few chopped cornichons. Spread the mousse pate on the bun tops and set them into place. |
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