This hasn't been a very good summer for grilling, at least in my opinion. It pretty much rained through July, and then gave way to humidity of evil, tortuous levels. On those days, the idea of stepping outside for 10 seconds longer than absolutely necessary was pretty much ruled out.
So when I found this yummy-sounding burger recipe on Smells Like Home, I was excited to make a burger that didn't require a shower afterwards.
These were different from any burger I've had, but I really enjoyed them. They felt almost like a gourmet or upscale kind of patty, and I liked that. The only issues I ran into were my own fault; I made the burgers a little too thick, so they didn't cook all the way through. Of course, I didn't notice this until the part when you put them back in the pan, so they had to hang out there a little longer than I wanted - which in turn made the marsala sauce reduce a bit too much. But the flavor was fabulous, and now I know for next time!
- 12 oz ground beef (85%/15% works well here) or ground chuck
- Salt and freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 garlic cloves, smashed
- 2 ounces assorted mushrooms, sliced
- 3/4 cup sweet Marsala
- 1/2 cup low-sodium beef broth
- 1 fresh rosemary sprig
- 4 oz sharp cheddar cheese
- crusty French bread baguette