So Trendy Beef Burgers - Canadian Beef | Canada Beef

So Trendy Beef Burgers

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

So Trendy Beef Burgers

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

  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Serving: 4

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 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.


Canadian Beef Copyright© All rights reserved. Any unauthorized use is strictly prohibited. Privacy Policy