Marsala Burgers

Earlier this week I happened upon this delightful blog called Smells Like Home.  While browsing the blog, I discovered a recipe for Marsala Burgers that sent delightful shivers down my spine and I knew I had to make them.  These burgers are a nice change from the standard grilled hamburger.  I served them with the  zucchini fries posted below.

Marsala Burgers

Serves 3

Adapted from Smells Like Home

12 oz ground round

salt and pepper to taste

1 tablespoon unsalted butter

1 tablespoon olive oil

1 large shallot, finely chopped

2 garlic cloves, finely chopped

8 oz baby portabello mushrooms, sliced

3/4 cup sweet Marsala

1/2 cup low sodium beef broth

1 fresh rosemary sprig

3 slices sharp cheddar cheese

3 small, crusty French rolls

Heat a cast iron skillet over medium high heat. Place ground beef in a bowl and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.  Shape the ground beef into 3 equal patties.  Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides.

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. Sauté until fragrant, about 30 seconds. Add the mushrooms, season with a little salt and sauté until tender and the mushroom juices release and then evaporate, about 5 minutes. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced the sauce until there are about 4 tablespoons remaining.  Add burgers back to the pan and turn them to coat.  Season the sauce with salt and pepper, to taste. Add 1 oz of cheese to the top of each burger, remove the pan from the heat 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.

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