Here is the perfect burger recipe when it gets to be too cold for grilling. When is a hamburger, not just a hamburger? When it's a Salisbury Steak served with this yummy wine and mushroom sauce!
Prep: 20 mins
Cook: 25 mins
1 lb (0.45 kg) Lean Ground Beef
¼ cup (50 mL) finely chopped onion
½ cup (125 mL) finely grated carrots
1 (30 mL) large egg white
1 ½ tsp (7 mL) garlic powder
¼ tsp (1 mL) salt
pepper to taste
Wine and Mushroom Sauce (recipe below)
Combine lean ground beef, onions, carrots, garlic powder, egg white, salt and pepper in a large bowl. Mix well.
Shape ground beef mixture into four 3/4-inch (2 cm) thick patties. Place patties on a parchment paper-lined baking tray and cook in a 425°F (220°C) for 10 minutes per side. Meanwhile, make Wine and Mushroom Sauce.
Transfer patties from oven to the sauce; cover and cook for 5 additional minutes until a digital rapid-read thermometer inserted sideways into centre of each patty reads at least 160°F(71°C).
Serve each patty Wine and Mushroom Sauce, mashed potatoes and steamed green beans.
Wine and Mushroom Sauce
Sauté 1/2 cup (125 mL) finely chopped onion and 3 minced garlic cloves in 1 tbsp (15 mL) olive oil over medium-high heat; cook, stirring until softened. Add 2 cups (500 mL) of diced white mushrooms; cook, stirring until lightly browned. Gradually stir in 1/2 cup (125 mL) red wine and bring to boil, scraping up browned bits from bottom of pan; bring to boil and cook until reduced by half. Stir in 1-1/2 (375 mL) cups no salt-added beef broth, 1 tsp (5 mL) brown sugar, 1/2 tsp (2 mL) chili powder, 2 tbsp finely chopped parsley (optional), and salt and pepper to taste; bring to boil and simmer for 5 to 10 minutes until slightly thickened. Reduce temperature to medium; gradually stir in a mixture of 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water; cook, stirring until sauce thickens slightly, about 5 minutes.
Makes 4 servings
Cook's notes: Patties may also be pan-fried in a non-stick skillet instead of cooked in the oven.
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