Mornay and Mushroom Duxelles Burger With Crispy Shallots
Mornay and Mushroom Duxelles Burger With Crispy Shallots takes around 40 minutes from beginning to end. This main course has 817 calories, 54g of protein, and 46g of fat per serving. This recipe serves 4 and costs $4.24 per serving. 19 people have made this recipe and would make it again. Head to the store and pick up beef chuck roast, onion rolls, gruyere cheese, and a few other things to make it today. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is tremendous. Similar recipes include Golden Cream Of Mushroom Soup With Crispy Shallots & Creme Fraiche, Mushroom Duxelles on Bruschetta, and Individual Beef Wellingtons with Mushroom Duxelles.
Servings: 4
Ingredients:
1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
20 ounces cremini mushrooms, roughly chopped
1 1/2 tablespoons all-purpose flour
3/4 cup grated Gruyere cheese (about 4 ounces)
Kosher salt and freshly ground black pepper
1 tablespoon loosely packed fresh marjoram leaves, finely chopped
1 cup milk
4 onion rolls, split and toasted
3 medium shallots, roughly chopped
4 1/2 tablespoons unsalted butter, divided
Equipment:
food processor
bowl
pot
sauce pan
wooden spoon
whisk
stove
frying pan
grill
Cooking instruction summary:
Procedures 1 In a food processor, process shallots until minced, then scrape into a small bowl. Add mushrooms and process until minced, scraping down sides as necessary. Heat 3 tablespoons butter in a medium pot over medium-high heat until foaming. Add shallots and cook, stirring, until tender, about 3 minutes. Add mushrooms and cook, stirring, until water has released and evaporated, about 3 minutes. Continue to cook mushrooms, scraping up browned bits from bottom frequently, until darkened and fragrant, about 8 minutes. Stir in marjoram, season with salt and pepper and cook mushroom duxelles for 1 minute longer. Set aside. 2 In a small saucepan, heat remaining 1 1/2 tablespoons butter with flour over medium-high heat until butter has melted and formed a paste with flour. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisk in milk until smooth and cook, whisking, until sauce comes to a simmer and begins to thicken slightly. Lower heat to low and cook, stirring, until sauce is thick enough to coat back of a wooden spoon, about 3 minutes. Whisk in cheese until smooth, moving saucepan on and off heat to keep it hot enough to melt cheese but not so hot that it bubbles rapidly. Season Mornay sauce with salt and pepper and set aside. 3 Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°'F for medium rare or 135°'F for medium. Transfer to a plate and allow to rest for 5 minutes. 4 Rewarm mushroom duxelles and Mornay sauce if necessary. Spread mushroom on bottom bun halves, top with patties, then spoon sauce on top. Sprinkle fried shallots all over, close hamburgers, and serve immediately.
Step by step:
1. 1
2. In a food processor, process shallots until minced, then scrape into a small bowl.
3. Add mushrooms and process until minced, scraping down sides as necessary.
4. Heat 3 tablespoons butter in a medium pot over medium-high heat until foaming.
5. Add shallots and cook, stirring, until tender, about 3 minutes.
6. Add mushrooms and cook, stirring, until water has released and evaporated, about 3 minutes. Continue to cook mushrooms, scraping up browned bits from bottom frequently, until darkened and fragrant, about 8 minutes. Stir in marjoram, season with salt and pepper and cook mushroom duxelles for 1 minute longer. Set aside.
7. 2
8. In a small saucepan, heat remaining 1 1/2 tablespoons butter with flour over medium-high heat until butter has melted and formed a paste with flour. Continue to cook, stirring, until raw flour scent is gone, about 1 minute.
9. Whisk in milk until smooth and cook, whisking, until sauce comes to a simmer and begins to thicken slightly. Lower heat to low and cook, stirring, until sauce is thick enough to coat back of a wooden spoon, about 3 minutes.
10. Whisk in cheese until smooth, moving saucepan on and off heat to keep it hot enough to melt cheese but not so hot that it bubbles rapidly. Season Mornay sauce with salt and pepper and set aside.
11. 3
12. Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°'F for medium rare or 135°'F for medium.
13. Transfer to a plate and allow to rest for 5 minutes.
14. 4
15. Rewarm mushroom duxelles and Mornay sauce if necessary.
16. Spread mushroom on bottom bun halves, top with patties, then spoon sauce on top. Sprinkle fried shallots all over, close hamburgers, and serve immediately.
Nutrition Information:
covered percent of daily need
