Super Marsala Burgers Recipes

Steps:

• Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
• Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
• In a food processor, grind the oats until they are a grainy powder.
• Add the veggies, olive oil, and spices. Blend.
• Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
• Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
• Enjoy!

Steps:

• Heat a cast iron skillet over medium high heat.
• Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides. 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 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds.
• Add another 1/2 tablespoon of the olive oil, if necessary, then add the mushrooms and saute 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.

Steps:

• Heat a grill or large nonstick skillet over med-high heat.
• Place meat in a bowl; add in shallots, sage, parsley, chopped garlic, Worcestershire, grill seasoning, and a healthy drizzle of olive oil; mix gently but thoroughly.
• Score mixture into 4 quarters; for each portion into 1-inch thick patties.
• Cook the patties for 5-6 minutes on each side.
• Place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese.
• While the burgers cook, heat a skillet over med-high heat; add in 2 tablespoons olive oil and the butter; when the butter melts, add ¾ of the sliced onions and the sliced mushrooms; cook about 8-10 minutes, until the mushrooms are a deep brown, stirring often.
• Season the mushrooms with salt and pepper after they brown.
• Add in the Marsala; cook it down to glaze the mushrooms with its flavor; remove pan from heat.
• Brown the split rolls under the broiler and rub lightly with the cracked garlic.
• Drizzle the rolls lightly with olive oil and top with cheese covered burgers and a pile of Marsala mushrooms.
• Set roll tops in place and serve.

Steps:

• In a bowl, combine the ground meats with the garlic, nutmeg, salt, pepper, and chopped parsley.
• Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.
• Preheat a large nonstick skillet with 1 tablespoon oil over med-high heat.
• Add the patties to the hot skillet and cook for about 8 minutes total for med-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.
• Meanwhile, heat a medium skillet over med-high heat with the remaining 2 tablespoons oil.
• Add in the mushrooms to the hot oil and saute until golden brown.
• Season with salt, pepper, and thyme.
• Douse the pan with the Marsala and reduce for 30 seconds, then add the butter; melt and turn off the heat.
• If the rolls are not super -crusty, warm them in the oven on low heat.
• To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms.
• Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.