Tonight’s dinner was surprisingly delicious and since I made up my own recipe, I feel proud; therefore eager to blog and share. This recipe is for two. I have to hurry though – my hubby’s on his way back from Target with Dominoes where I plan to dominate in Mexican Train.
Gorgonzola Burgers with Mushroom Port Wine Reduction Sauce (15m)
- First, I apologize that I don’t measure anything (love & thank you Mama)
- 1/2 pound of Organic ground Beef
- Gorgonzola Cheese
- Thyme, Basil, Crushed Red Pepper
- Port Wine (I would guess I used about 1/4 a cup)
- Olive oil (1 tablespoon or so)
- Butter (1 tablespoon-ish, salted)
- Green, Yellow, Red Peppers sliced
- 1/4 onion
- Crimini Mushrooms (Anything but button, really)
Put the ground beef in a mixing bowl – season with thyme, basil, a little crushed red pepper and gorgonzola (to your liking – for us that means LOTS). Mix all ingredients with your hands and roll into two balls. Flatten into patties.
Heat skillet with tablespoon of olive oil. When its hot, add a tablespoon or so of port wine. Toss in burgers. Flip after a few minutes and put on the skillet lid to steam the burgers a bit. Don’t press the burgers flat, just let them cook – they’ll be medium/medium rare, juicy and perfect.
Once cooked, remove burgers onto plates, which will leave delicious bits in the skillet. Toss in butter, peppers, onions, mushrooms and cook until soft. Add the port wine and boil a little, until its reduced… or at least until it looks reduced, I don’t even know if I did that right. But as long as it thickens up and smells like heaven, you’re on the right track.
Spoon the veggies and sauce on top of the burger. We don’t do buns, but if you like them, we recommend Onion Burger Buns. Serve with a green herb salad and Italian Fries.
Italian Cheese Fries (45-ishm)
- Pre-heat oven to 350
- Cheese – lots and a blend is best (parmesian, asiago, jack)
- Olive Oil – 2 tablespoons-ish
- Butter – 2 tablespoons-ish chopped
- 4 russet potatoes, peeled and sliced into fries
- Italian herbs (oregano, parsley – fresh, chopped, thyme, basil)
- Sea Salt (LOTS) & Black Ground Pepper
Coat the baking pan with a tablespoon-ish of olive oil. Place the fries in the pan – doesn’t matter if they overlap. Season with italian herbs (save the fresh parsley), sea salt and black pepper. Sprinkle the other tablespoon of olive oil on the fries.
Add the cheese liberally (and without reproach). Then place the butter cubes randomly across the fries. Sprinkle the fresh parsley. Bake until you smell them… or about 40m if you’re scared to do that.
By the way, if you don’t feel like chopping parsley (and tonight we didn’t), use dried and sprinkle at the same time as the other herbs. Also, this potato recipe is from the amazing Lucinda Scala Quinn. With all the men in her house, she’s brilliant at Man Food: http://blog.madhungry.com/
The burgers were a flavor explosion… so delicious. One for the books. Enjoy fellow wanna be chefs and we send lots of love from the Abercromie Kitchen!