Categories: Burgers
Ingredients
- 1 lb. ground sirloin
- 1 lb. ground veal
- 2 garlic cloves, grated or finely chopped
- Freshly grated nutmeg
- Salt and pepper
- 1/4 cup fresh parsley, finely chopped
- 3 tbsp. olive oil
- 4 portabella mushroom caps, thinly sliced
- 2 tbsp. fresh thyme leaves, chopped
- 1/2 cup Marsala
- 2 tbsp. butter
- 4 crusty Kaiser rolls, split
- A chunk of Parmigiano-Reggiano, for shaving
Directions
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In a mixing bowl, combine the ground meats with the garlic, nutmeg, salt and pepper and chopped parsley. Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.
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Preheat a large nonstick skillet with 1 tbsp. of the olive oil over medium-high heat. Add the patties to the hot skillet and cook for about 8 minutes total for medium-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.
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Meanwhile, heat a medium skillet over medium-high heat with the remaining 2 tbsp. olive oil. Add the mushrooms to the hot oil and saute until golden brown. Season with salt, pepper, and the thyme. Douse the pan with the Marsala and reduce for 30 seconds, then add the butter, melt, and turn off the heat.
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If the rolls are not super-crusty, warm them in the oven on low heat.
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To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms. Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.