Porcini-Gorgonzola Burgers With Veal Demi-Glacé
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Vegetable Oil1 medium
Onion (chopped)1 medium
Carrot (chopped)2 cups
Water2 tsps
Tomato Paste1 tsp
Black Peppercorn2 cups
Red Wine (dry)1360 g
Ground Sirloin1.5 tsps
Salt3 tsp
Ground Black PepperDirections:
1
For demi-glace: Heat oil in heavy large pot over medium-high heat
2
Add veal bones and sauté until deep brown on all sides, about 12 minutes
3
Transfer bones to bowl
4
Add onion, carrot, and celery to pot
5
Sauté until browned, about 6 minutes
6
Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits
7
Add bones with any accumulated juices, then remaining 10 cups water to pot
8
Bring to boil
9
Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours
10
Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible
11
Refrigerate stock uncovered 1 hour
12
Spoon off fat from surface of stock
13
Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes
14
(Can be made 3 days ahead
15
Cover and chill
16
) Heat oil in heavy large pot over medium-high heat
17
Add veal bones and sauté until deep brown on all sides, about 12 minutes
18
Transfer bones to bowl
19
Add onion, carrot, and celery to pot
20
Sauté until browned, about 6 minutes
21
Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits
22
Add bones with any accumulated juices, then remaining 10 cups water to pot
23
Bring to boil
24
Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours
25
Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible
26
Refrigerate stock uncovered 1 hour
27
Spoon off fat from surface of stock
28
Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes
29
(Can be made 3 days ahead
30
Cover and chill
31
) For burgers: Bring 2 cups water and mushrooms to boil in small saucepan
32
Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes
33
Using slotted spoon, transfer mushrooms to medium skillet
34
Slowly pour soaking liquid into skillet, leaving any sediment behind
35
Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes
36
Cool mushrooms
37
Transfer to work surface; chop mushrooms coarsely
38
Transfer mushrooms and any juices to large bowl
39
Add meat, salt, and pepper; mix gently
40
Shape mixture into six 1-inch-thick patties
41
Place on foil-lined baking sheet
42
(Can be made 1 day ahead
43
Cover and chill
44
) Preheat broiler
45
Rewarm demi-glace over medium-low heat; add butter and whisk until melted
46
Remove from heat
47
Place rolls, cut side up, on baking sheet
48
Broil until lightly toasted, about 2 minutes
49
Remove rolls; maintain broiler setting
50
Arrange roll bottoms on plates
51
Top with arugula
52
Heat 2 large broilerproof skillets over medium-high heat; brush with oil
53
Add 3 burgers to each skillet
54
Cook to desired doneness, about 5 minutes per side for medium-rare
55
Top each burger with slice of cheese
56
Broil burgers until cheese begins to melt, about 1 minute
57
Place burgers on roll bottoms; spoon some demi-glace over
58
Cover with roll tops
59
Serve, passing remaining demi-glace separately
60
Bring 2 cups water and mushrooms to boil in small saucepan
61
Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes
62
Using slotted spoon, transfer mushrooms to medium skillet
63
Slowly pour soaking liquid into skillet, leaving any sediment behind
64
Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes
65
Cool mushrooms
66
Transfer to work surface; chop mushrooms coarsely
67
Transfer mushrooms and any juices to large bowl
68
Add meat, salt, and pepper; mix gently
69
Shape mixture into six 1-inch-thick patties
70
Place on foil-lined baking sheet
71
(Can be made 1 day ahead
72
Cover and chill
73
) Preheat broiler
74
Rewarm demi-glace over medium-low heat; add butter and whisk until melted
75
Remove from heat
76
Place rolls, cut side up, on baking sheet
77
Broil until lightly toasted, about 2 minutes
78
Remove rolls; maintain broiler setting
79
Arrange roll bottoms on plates
80
Top with arugula
81
Heat 2 large broilerproof skillets over medium-high heat; brush with oil
82
Add 3 burgers to each skillet
83
Cook to desired doneness, about 5 minutes per side for medium-rare
84
Top each burger with slice of cheese
85
Broil burgers until cheese begins to melt, about 1 minute
86
Place burgers on roll bottoms; spoon some demi-glace over
87
Cover with roll tops
88
Serve, passing remaining demi-glace separately
89
*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets