© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Chef mariajane
These are the greatest burgers - really love them!!
14 ounce package dried porcini mushrooms
1 tablespoon olive oil
4 garlic cloves, unpeeled
1½ pounds lean ground sirloin
2 tablespoons fresh tarragon, finely chopped
1 teaspoon salt
½ teaspoon pepper
6 kaiser rolls or sourdough rolls, 4 ½ inches long, split in half horizontally
12 arugula leaves
3 ounces goat cheese, soft, crumbled
6 slices tomatoes
Combine porcini mushrooms with 1 cup boiling water and let stand for 20 minutes. Drain and rinse; chop finely and set aside.
Heat oil in a small skillet over very low heat. Add unpeeled garlic; cook stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with the back of the spoon. Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine. Form into 6 thick patties. Grill patties over medium-high heat for 5 to 7 minutes per side, or until rapid -read thermometer inserted sideways into center of each reads 160°F. Meanwhile, grill sides of buns until lightly golden. Place arugula on bottom halves; top each with cooked patty. Top each patty with goat cheese, tomato slice, and bun on top.