There are few things I love more than a homemade burger. I swear to you, James makes the best burgers on the grill (biased? maybe.) and this recipe was a good way to change up our routine of “normal” cheeseburgers.
I was a bit hesitant to buy an entire bottle of Marsala wine just for this recipe, but after trying it, I know it will be used up very shortly. I’m already planning chicken Marsala and Marsala braised short ribs for future meals.
Marsala Burgers (serves 2)
2/3 lb extra lean ground beef
1 tsp Worcestershire sauce
1/2 tsp seasoning salt
2 Tbs butter
1 shallot, finely diced
1 garlic clove, minced
2 handfuls baby bella mushrooms, sliced
2/3 cup Marsala wine, plus more if necessary
2 slices gouda cheese
2 buns, toasted
Preheat grill to medium-high.
In a medium sized bowl, mix together ground beef, Worcestershire sauce and seasoning salt. Form mixture into two patties and grill until medium.
Meanwhile, (if you can, otherwise take the burgers off the grill and loosely cover in foil) in a skillet (with a cover) melt butter over medium heat. Add shallots, garlic and mushrooms and cook until mushrooms are tender and have released their juices. Increase the heat to medium-high and add Marsala. Cook until the wine has reduced by half.
Nestle burgers into the pan and cover for 2 minutes, or until burgers are cooked to your liking. Add cheese and cover again. Immediately turn off heat and let cheese melt.
To assemble burgers, lay arugula on the bottom of the bun, followed by the burger and a mound of mushrooms. Serve immediately.
Recipe adapted from: Elly Says Opa