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Categories:
bacon mushrooms garlic butter Bread ground beef Worcestershire sauce egg yolk salt cracked black pepper red wine mustard rosemary
Viewed: 33 - Published at: 4 years agoIngredients
- 3 slices bacon, cut in half lengthwise
- 8 ounces mushrooms, finely chopped, about 2 cups
- 3 teaspoons minced garlic, divided
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 4 slices French bread (1/2 inches thick)
- 1 lb ground beef
- 2 tablespoons Worcestershire sauce
- 1 egg yolk
- 3/4 teaspoon salt
- 1 teaspoon cracked black pepper
- 1/3 cup red wine or 1/3 cup beef broth
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried rosemary, crumbled
Method
- In skillet over medium-high heat, cook bacon until just beginning to brown, 3-4 minutes. Drain on paper towel; reserve.
- Remove and reserve all but 1 t drippings from pan. Add mushrooms; cook until liquid evaporates, 6-8 minutes.
- Add 2 t garlic; cook 1 minute.
- Transfer mushrooms to bowl; cool 10 minutes.
- Meanwhile, preheat oven to 425 degrees.
- Combine butter and remaining garlic; brush over both sides of bread. Place on baking sheet. Bake until golden, 4-5 minutes.
- In bowl with mushrooms, mix in beef, Worcestershire sauce, egg yolk and salt just until combined; shape into 4 patties.
- Wrap reserved bacon around patties; secure with toothpicks.
- Sprinkle with pepper.
- In same pan, heat 1 T reserved bacon fat and add the patties. Cook, turning once, 5-6 minutes per side until no longer pink inside.
- Remove from pan; discard all but 2 T drippings.
- Add wine, mustard and rosemary. Cook, stirring, until thickened, about 30 seconds. Remove toothpicks.
- Serve the sauce with the beef patties.
- You can top the bread with the beef patties or you could just eat the garlic bread on the side.
