Monday, July 11, 2011

July 10: Super Marsala Burgers and Arugula-Tomato Salad

1 1/4 to 1 1/3 pounds ground chicken or ground veal
1 large shallot, finely chopped
3 tablespoons fresh sage (from 4 to 5 sprigs), finely chopped
   A handful of fresh flat-leaf parsley, finely chopped
3 garlic cloves, 2 finely chopped, 1 cracked away from the skin
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 tablespoons extra-virgin olive oil, plus more for liberal drizzling
1/3 pound Italian Fontina cheese, sliced
1 tablespoon unsalted butter, cut into small pieces
1 medium onion, quartered lengthwise, then thinly sliced
4 portobello mushroom caps, thinly sliced
   Salt and freshly ground black pepper
1/2 cup good-quality Marsala (fortified Spanish wine)
3 cups arugula, chopped
3 small plum tomatoes, halved and thinly sliced
4 crusty rolls, split
1 package olive oil or onion and garlic-flavored chips, any brand

Heat a grill pan or large nonstick skillet over medium-high heat. Place the meat in a bowl and add the shallots, sage, parsley, chopped garlic, Worcestershire, grill seasoning, and a healthy drizzle of EVOO. Mix the meat gently. Score it into 4 quarters and form 1-inch-thick patties. Cook the patties for 5 to 6 minutes on each side. Place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese.

Preheat the broiler.

While the burgers cook, heat a medium skillet over medium-high heat. Add the 2 tablespoons EVOO and the butter. To the melted butter and hot EVOO add three fourths of the sliced onions and the sliced mushrooms and cook until the mushrooms are deep brown 8 to 10 minutes, stirring them frequently. Season the mushrooms with salt and pepper after they brown. Salting them before they brown will draw out the liquids, slowing the browning process. Add the Marsala to the pan and cook it down to glaze the mushrooms with its flavor. Remove the mushrooms from the heat.

In a salad bowl, toss the chopped arugula with the sliced tomatoes and reserved raw sliced onions and dress the salad with a drizzle of EVOO, then season with salt and pepper.

Brown the split rolls under the broiler and rub lightly with the cracked garlic. Drizzle the rolls lightly with EVOO and top with Fontina-covered burgers and a pile of Marsala mushrooms. Set the roll tops in place and serve the arugula and tomato salad alongside with a pile of fancy chips.


I am still at my sister-in-law's house on vacation, so I'm skipping this recipe (we went out to eat at the Original Oyster House and I had the most delicious garlic parmesan baked oysters ever... mmmm.) I have made this recipe before and I think it was pretty good. Even if I'm not remembering the right recipe, it sure sounds good from what I just typed up. I don't think my husband liked it very much, though.

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