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Categories:
ground chicken shallot fresh sage flat leaf parsley garlic Worcestershire sauce extra-virgin olive oil extra-virgin olive oil cheese unsalted butter onion portabella mushroom caps salt fresh ground black pepper Marsala crusty rolls
Viewed: 26 - Published at: 6 years agoIngredients
- 1 1/4 - 1 1/3 lbs ground chicken or 1 1/4-1 1/3 lbs ground veal
- 1 large shallot, minced
- 3 tablespoons fresh sage, finely chopped
- 1/4 cup fresh flat leaf parsley, finely chopped
- 3 garlic cloves (2 finely chopped, 1 cracked away from skin)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mccormick's McCormick's Montreal Brand steak seasoning
- 2 tablespoons extra virgin olive oil, plus more
- extra virgin olive oil, for liberal drizzling
- 1/3 lb italian Fontina cheese, sliced
- 1 tablespoon unsalted butter, cut into small pieces
- 1 medium onion, quartered lengthwise, then thinly sliced
- 4 portabella mushroom caps, thinly sliced
- salt
- fresh ground black pepper
- 1/2 cup marsala
- 4 crusty rolls, split
Method
- 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 3/4 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.
