Sirloin Portobello And Pate Burger
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 300 degrees F
3
Butter a glass baking dish large enough to hold the burgers
4
Sprinkle the meat with salt and pepper and form it into 4 patties
5
Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes
6
When they are done, set aside and keep warm
7
Add a little bit of wine to the pan and scrape up all the browned bits on the bottom
8
Set aside
9
While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat
10
Fry the mushrooms until they are just tender
11
Remove from the pan and keep warm
12
Add the shallots to the pan with another tablespoon of butter and cook until they are softened
13
Pour in the wine and reduce by half
14
Pour in the juices from the baking dish and reduce again
15
Strain into a small pitcher and keep warm, reserving the shallots
16
Put the pan back on the heat and melt a tablespoon of butter
17
Add the pate slices and cook until just warmed through, 1 to 2 minutes
18
Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices
19
To build the burger, place a mushroom cap on top of a burger bun
20
Set a burger on top, a spoonful of the reserved shallots and then a slice of pate
21
Pour some of the red wine reduction over the whole thing and top with the bun
22
Repeat with the remaining burgers
23
Serve with Truffled Oven Fries
24
Preheat the oven to 425 degrees F
25
Peel the potatoes and cut them into 1/2- by 1/2-inch strips
26
Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet
27
Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes
28
Put the hot fries into a large bowl, drizzle with truffle oil and season with salt
29
Toss well to coat and serve immediately