Categories: Meals
Ingredients
- 9 Ounces Ground Beef
- 2 Whole Wheat Hamburger Buns
- 2 Slices Swiss Cheese
- 10 Ounces Fingerling Potatoes
- 3 Ounces Cremini Mushrooms
- 1 Bunch Upland Cress
- 1 Yellow Onion
- 1 Bunch Rosemary
- 2 Tablespoons Beef Demi-Glace
- 2 Teaspoons Mushroom Burger Spice Blend (Celery Seeds, Caraway Seeds, Garlic Powder & Smoked Paprika)
- 1 Tablespoon Tomato Paste
Directions
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Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Once boiling, add the potatoes. Cook 16 to 18 minutes, or until tender. Drain thoroughly. When cool enough to handle, using your fingers or a paring knife, peel the cooked potatoes. Transfer to a bowl and set aside.
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While the potatoes cook, thinly slice the mushrooms. Peel and thinly slice the onion. Pick the rosemary leaves off the stems; discard the stems. Halve the buns.
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While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the onion is lightly browned and softened. Add the beef demi-glace, tomato paste and 2 tablespoons of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce has thickened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
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In the same pan used to make the mushroom sauce, heat 2 teaspoons of olive oil on medium-high until hot. Add the peeled potatoes and rosemary. Cook, stirring occasionally, 6 to 8 minutes, or until the potatoes are evenly browned and the rosemary is crispy. Transfer to a bowl and set aside in a warm place. Wipe out the pan.
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n a large bowl, combine the ground beef and spice blend; season with salt and pepper. Mix until just combined. Form the mixture into two 1-inch-thick patties. In the pan used to brown the potatoes, heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 3 to 4 minutes on the first side. Flip and cook 1 to 2 minutes. Top each patty with a slice of cheese; cook 1 to 2 minutes, or until the patty is cooked to your desired degree of doneness and the cheese has melted. Transfer to a plate, leaving any browned bits (or fond) in the pan. Set aside in a warm place.
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Add 2 teaspoons of olive oil to the pan of reserved fond; heat on medium until hot. Add the buns, cut sides down, and toast 1 to 2 minutes, or until lightly browned. Remove from heat. While the buns toast, place the cress in a medium bowl; drizzle with olive oil and toss to coat. Season with salt and pepper to taste. Place a cooked patty onto each toasted bun bottom; top with a few spoonfuls of the mushroom sauce (you may have extra) and a toasted bun top. Divide the finished burgers, dressed cress and seared potatoes between 2 dishes. Enjoy!