Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine. 20 Minutes
Prep: 20 mins
Cook: 20 mins
Yields: 4 Servings
1 package (14 g) dried porcini mushrooms
1 tbsp (15 mL) olive oil
4 unpeeled garlic cloves
1 ½ lb (750 g) Lean Ground Beef Sirloin, Round or Chuck*
1 tbsp (15 mL) finely chopped fresh tarragon
1 tsp (5 mL) salt
½ tsp (2 mL) black pepper
4 sourdough or Kaiser buns (4-1/2 inch 11 cm), split in half horizontally
3 oz (75 g) crumbled soft goat cheese
4 yellow or golden tomato slices
Combine porcini mushrooms with 1 cup (250 mL) boiling water in small bowl; let stand for 20 minutes. Drain and rinse mushrooms; chop finely and set aside.
Heat oil in small skillet over very low heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon.
Add porcini mushrooms, ground beef, tarragon, salt and pepper to bowl with garlic; lightly combine. Form into four 3/4-inch (2 cm) thick even-sized patties. Grill patties using medium-high heat for 10 to 14 minutes, turning twice, until digital rapid-read thermometer inserted sideways into centre of each patty reads 160°F (71°C). Meanwhile, grill cut sides of buns until lightly golden.
Place arugula on bottom halves of buns; top each with cooked patty. Top each patty with piece of goat cheese, tomato slice and bun top.
An excellent source of Iron (43% RDI) and Zinc (102% RDI).
Bright Idea: More than just fillers, adding bread crumbs and egg to burgers make them more tender and flavourful.
Time Saver: Dampen hands with water when shaping patties to prevent meat from sticking.
Cooking Know-How: Use a light hand when mixing and forming burgers for more tender juicy results. Chilling formed patties helps them set so they hold together better on the grill.
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