Recipe Review: Marsala Burgers

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I hope I caught you before you went to the grocery store, because if you have any gaps in your weekend menu, you should really consider making these burgers. I saw these burgers at Smells Like Home and I immediately knew I would have to make them. Doug really enjoys anything "Marsala" and he also loves a good burger -- what a winning combo. And they did not disappoint, in any way.

They were very simple to make, even though the ingredient list is a little long for a hamburger (I think the best thing is to not think of this as a hamburger -- it's really much more). I will tell you that I'm not certain the rosemary really adds much flavor, so if you don't have it leftover from another dish or growing out in the garden, don't bother. I added more mushrooms than called for because if you're going to buy 8 oz. of mushrooms and the recipe calls for 2 oz. what are you going to do with the rest? So I ended up using about 6 oz. and used the others up in a salad. We ate every mushroom that was in the pan -- I would use all 8 oz. next time. I did not use all the Marsala that was called for -- more like 1/2 cup -- but everything else was the same. Doug and discussed that we didn't even feel the need to put these burgers on bread -- they could absolutely stand alone.

Tara's picture was much better than mine (I think I need some new plates, don't you?) and she apparently used a white cheddar where I used an orange cheddar, but it was all good.

Marsala Burgers

4 burgers

1 lb. ground beef or ground chuck (give or take a few ounces)
Salt and freshly ground black pepper
1 T. unsalted butter
1 T. olive oil
1 large shallot, finely chopped
2 garlic cloves, smashed
6 oz. mushrooms, sliced (I used Button)
1/2 c. sweet Marsala
1/2 c. low-sodium beef broth
1 fresh rosemary sprig
4 slices sharp cheddar cheese
crusty French bread baguette

Heat a cast iron skillet over medium high heat.
Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides.

Cut the French bread into pieces a little shorter than each of the patties and set aside.

Brown the patties in the skillet on both sides until the burgers are medium rare. Transfer the burgers to a plate and keep warm; leave the juices in the pan.

Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add another 1/2 tablespoon of the olive oil, if necessary. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1 slice of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.
When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.

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