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We made Beef Wellington a couple times and it came out OK but lost
interest in it after that. I wanted to bring the flavors we used
to a burger to make it a little more of a quick and easy way to
get the same flavors. We don't like liver so that was never part
of the Wellingtons. Instead we went with mushrooms, red wine, and
bleu cheese, so those are what the additions are to the French
Burger. Different but tasty. A fine dining burger?
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French Burger |
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Bill |
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80/20
ground beef |
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mushrooms
(diced) |
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bleu
cheese |
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1
med. onion |
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red
wine and sherry |
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mustard
powder |
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Montreal
Steak Seasoning |
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1
tsp baking soda |
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4
Tbs butter |
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salt,
pepper, sugar |
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Instructions
Start
with the mushrooms cut fairly small in a pan on medium heat with a
Tbs of butter. When they cook down some add a little of each wine
and a 1/2 tsp mustard powder. When the alcohol cooks off add salt
and pepper to taste. Remove from pan and wipe it.
Add another Tbs butter and cook the onions down until golden brown
on medium heat. Remove from pan.
Mix a little baking soda with water and paint the outside of the
burger patties. Use Montreal Steak Seasoning on them and a very
light dusting of sugar. There will be a little foam from the
baking soda but don't worry about it. Brown the burger nicely.
Toast roll and use plenty of melted butter on it. Assemble with
the onions on the bottom then burger then bleu cheese, then
mushrooms.
Notes - We used a bleu cheese blend that was sliced. The baking
soda and sugar aid in getting a nice quick sear on the burger.
Only use a pinch of sugar.
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