If you want to kick up your regular burger a few notches and get more dinner-table approval grunts, this is a sure thing. Juicy, super-flavourful, and can be an appetizer (sliders) or full sized burgers. Pour a glass of wine and indulge!
Enjoy!
Ingredients
- ½ cups chopped cremini mushrooms: 1 piece
- shallots: 0.25 cup (minced)
- garlic: 3 clove (minced)
- fresh thyme: 0.75 Tbsp (chopped)
- sea salt: 0.5 tsp (to taste)
- ground black pepper: 0.5 tsp
- ½ tablespoons olive oil: 1 piece
- full-bodied dry red wine: 0.25 cup (or as needed)
- lean ground chuck: 1 pound
- ¾ tablespoons white truffle oil: 1 piece
- baguette: 1 piece (cut into 1-inch slices)
- thin slices Parmesan cheese: 12 piece
- ½ cups arugula: 1 piece
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Stir mushrooms, shallots, garlic, thyme, salt, and pepper together in a bowl. Heat olive oil in a skillet over medium heat;cook and stir mushroom mixture until golden, about 8 minutes. Pour red wine into skillet; simmer until liquid evaporates, stirring slowly, about 2 minutes. Spread mushroom mixture onto a plate to cool to room temperature, about 5 minutes.
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Crumble ground chuck into a bowl; pour truffle oil over beef and massage oil gently into beef until evenly distributed. Fold mushroom mixture into beef mixture until combined; form 6 patties approximately the size of baguette slices.
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Grill patties until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Toast baguette slices until crisp and golden. Place each patty on a baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup arugula, and a second baguette slice. Secure each slider with a toothpick.
