Marsala Burgers
Marsala Burgers requires roughly 20 minutes from start to finish. For $1.77 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 23g of protein, 33g of fat, and a total of 471 calories. This recipe serves 4. Several people really liked this main course. A mixture of low sodium beef broth, sharp cheddar, rosemary, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of American cuisine. 232 people have made this recipe and would make it again. It is brought to you by Smells Like Home. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. Try Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce, Bacon and Cheese Stuffed Burgers (Jucy Lucy Burgers), and Tex-Mex Burgers Texotic-Mexotic Burgers for similar recipes.
Servings: 4
Ingredients:
1 crusty French bread baguette
2 garlic cloves, smashed
12 oz ground beef (85%/15% works well here) or ground chuck
½ cup low-sodium beef broth
¾ cup sweet Marsala wine
2 oz assorted mushrooms, sliced
1 tbsp olive oil
1 fresh rosemary sprig
Salt and freshly ground black pepper
1 large shallot, finely chopped
4 oz sharp cheddar or fontina, shredded (about 1 cup)
1 tbsp unsalted butter
Equipment:
frying pan
Cooking instruction summary:
Heat a cast iron skillet over medium high heat.Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle each side of the patties with a little olive oil and sprinkle with salt and pepper. Cut the french bread into pieces a little shorter than each of the patties and set aside.Brown the patties in the skillet on both sides until the burgers are medium rare. Transfer the burgers to a plate and keep warm; leave the juices in the pan.Melt 1 tablespoon of butter and ½ tablespoon of oil in the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add another ½ tablespoon of the olive oil, if necessary. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1 oz of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.
Step by step:
1. Heat a cast iron skillet over medium high heat.Shape the ground beef into 4 oblong patties, about 4 inches long each.
2. Drizzle each side of the patties with a little olive oil and sprinkle with salt and pepper.
3. Cut the french bread into pieces a little shorter than each of the patties and set aside.Brown the patties in the skillet on both sides until the burgers are medium rare.
4. Transfer the burgers to a plate and keep warm; leave the juices in the pan.Melt 1 tablespoon of butter and ½ tablespoon of oil in the skillet.
5. Add the shallot and garlic. Sauté until fragrant, about 30 seconds.
6. Add another ½ tablespoon of the olive oil, if necessary.
7. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes. Season with salt.
8. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes.
9. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste.
10. Add 1 oz of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread.
11. Serve hot.
Nutrition Information:
covered percent of daily need
