So Trendy Beef Burgers

Up-to-the-minute ingredients featured in this recipe combine to transform beef burgers into haute cuisine.

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Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

 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

1

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.

2

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.

3

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.

4

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.

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

1

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.

2

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.

3

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.

4

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.

So Trendy Beef Burgers
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