National Burger Month

CLEAR WATER, Wis. (WEAU) –

Wisconsin Beef Council’s Angie Horkan shares recipes to celebrate National Burger Month.

BEEF MUFFULETTA BURGER

INGREDIENTS:

1 recipe Cajun Beef Sausage

8 ounces salami, diced

6 slices of provolone

1/2 cup olive tapenade

1/2 cup chopped giardinera

1 large shepherd’s loaf, about 8 inches in diameter

2 cups shredded lettuce

2 large tomatoes, thinly sliced

COOKING:

Prepare the Cajun Beef Sausage; add salami, mixing thoroughly but gently. Shape sausage mixture into 1 large hamburger patty 8-9 inches in diameter and 3/4 inch thick. Place the patty on a rack over medium coals covered with ashes. Grill, covered, 10 to 11 minutes (on medium heat on a preheated gas grill, 10 to 11 minutes) until an instant-read thermometer inserted horizontally in the center registers 160°F, turning once. Use 2 grill spatulas for easier flipping. During the last 2 minutes of cooking, garnish the galette with cheese and let it melt.

Cook’s tip:

Cajun Beef Sausage: Combine 1 pound ground beef (93% or less), 1 tbsp liquid smoke, 1/2 tsp garlic powder, 1/2 tsp garlic powder, onion, 1/2 tsp salt, 1/2 tsp smoked paprika, 1/2 tsp ground red pepper, 1/4 tsp ground black pepper and 1/4 tsp dried thyme leaves in a large bowl, tossing lightly but thoroughly.

Cooking times are for fresh or well-thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of doneness of ground beef.

Meanwhile, combine tapenade and giardiniera in a small bowl. Cut the shepherd’s bread in half horizontally. Scoop out additional bread from the middle of the two halves, as desired. Toast the bread on the grill for 2 to 3 minutes, if desired. Line bottom of bread with lettuce and tomato; top with burger. Top the burger with the tapenade mixture, close the sandwich. Cut into 8 wedges.

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MERLOT MUSHROOM BURGERS

INGREDIENTS:

1 pound ground beef (95% lean)

2 tablespoons chopped fresh parsley

1/8 tsp salt

1/8 teaspoon pepper

4 large Portobello mushrooms, stems removed

4 slices of French bread, cut diagonally 1/2 inch thick

2 ounces crumbled goat cheese (1/2 cup)

4 romaine lettuce leaves

Sauce:

1 teaspoon olive oil

2 tablespoons chopped shallots

1 cup Merlot or other dry red wine

1/4 cup beef broth

2 teaspoons fresh thyme, chopped

1 tablespoon of butter

2 teaspoons all-purpose flour

1/4 tsp salt

1/4 teaspoon pepper

Garnish:

Chopped fresh parsley (optional)

COOKING:

Combine ground beef, 2 tbsp parsley, 1/8 tsp salt and 1/8 tsp pepper in a large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Put aside.

Place mushrooms on a rack over medium coals covered in ashes; grill, uncovered, 16 to 18 min. or until tender, turning occasionally. About 10 minutes before the mushrooms are done, move the mushrooms to the outer edge of the rack. Place patties in center of rack; grill 8 to 10 minutes (medium heat on a preheated gas grill, covered, 7 to 9 minutes) until an instant-read thermometer inserted horizontally in the center registers 160°F, turning occasionally. Place bread slices on rack; grill until charred, turning once.

Meanwhile, to prepare the sauce, heat the oil in a large nonstick skillet over low heat. Add shallots; cook and stir for 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Cover; Keep warm.

Reheat the sauce, if necessary. Spread 1/2 of the cheese on the toasted bread slices. Top each with a lettuce leaf, mushroom and burger; drizzle evenly with sauce. Sprinkle remaining goat cheese on top; sprinkle with parsley, to taste.

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