So Trendy Beef Burgers

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May 6, 2015

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

Ingredients

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

Arugula leaves

3 oz (75 g) crumbled soft goat cheese

4 yellow or golden tomato slices

Directions

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 5 to 7 minutes per side, 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).

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Nutrition Facts

Calories540
Protein46 g
Total Fat22 g
Total Carbohydrates38 g

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