3 words...Oh My Gosh! I am so excited to share this recipe with you. It is by far one of my very favorites I have come across. These burgers are beyond delectable. This recipe requires a little effort but I promise you it is worth it. This is a heavier meal, so you will want to pair it with something simple, such as fresh cut veggies or a simple side salad.
Because it is winter time, we grilled these burgers on an indoor grill pan and they turned out just fine. I believe you could use a george foreman grill or any other type of indoor grill or grill pan to cook these if you don't want to brave the winter elements. Another helpful tip would be to use a cast iron skillet and cook on the stove.
Steakhouse Mushroom Burgers w/Creamed Spinach Sauce
Serves: 4 - 6 burgers (depends on how big you make the burger patties)
Adapted by: http://www.pink-parsley.com/2011/05/steakhouse-mushroom-burgers-with.html
Ingredients for the burger patties:
6 oz mushrooms, diced
1 tablespoon extra virgin olive oil, divided
2 cloves garlic, minced OR 1 teaspoon minced garlic in oil
1 pound lean ground beef OR ground turkey breast (recommend the beef for this recipe; I used grassfed beef)
1 tablespoon low sodium soy sauce
2 teaspoons minced fresh thyme OR 1/2 teaspoon dried thyme (I used dried thyme)
2 teaspoons minced fresh parsley OR 1 teaspoon dried parsley (I used dried parsley)
1 tablespoon dijon mustard
1/4 teaspoon sea salt
1/2 teaspoon black pepper
4 slices of toast, buttered - now the recipe calls for texas toast but that is a bit more indulgent than I prefer; I used Nature's Own Light Sourdough Bread instead and it was delicious and much healthier
Reduced fat grated parmesan cheese
Ingredients for the spinach sauce:
2 tablespoons light butter
1/4 cup minced yellow onion
2 tablespoons white whole wheat flour
1/2 cup half and half, plus more as needed (I used fat free half and half)
1/2 cup low sodium chicken broth
salt and pepper for seasoning
small pinch of red cayenne seasoning
small pinch of nutmeg
4 cups chopped fresh spinach OR 1 box frozen chopped spinach thawed and drained of all excess liquids (I recommend fresh)
1 tablespoon grated reduced fat parmesan cheese
1 lemon for lemon juice
Directions:
-Preheat your grilling surface to medium high
-In a saute pan, add 1/2 tablespoon extra virgin olive oil and heat on medium-high heat. Add the mushrooms and brown for 3 to 4 minutes. Stir in the garlic and cook an additional 1 minute. Season the mushrooms with salt and pepper to taste and remove from heat.
-In a large mixing bowl, combine the ground beef with soy sauce, 1/2 tablespoon extra virgin olive oil, salt, pepper, mustard, herbs, and the cooked mushrooms. Gently work the bowl to combine all the ingredients with a fork or your hands. Divide the mixture into 4 to 6 burger patties.
-Grill your burgers until cooked to your preference. We like our burgers medium well, so we cooked each side for about 4 minutes.
-In a medium saucepan, add the butter and melt over medium-low heat. Add the onion and cook for 3 to 4 minutes. Add the flour to the butter and onion mixture and whisk for 1 minute.
-Whisk in the half and half, chicken broth, salt, cayenne, and nutmeg. Bring the sauce to a low boil and then reduce heat and simmer for 2 minutes, making sure to whisk periodically to prevent scorching/sticking. The sauce will start to thicken up.
-Add the spinach, stir into mixture, and cook until wilted (should take just a few minutes). Add in the parmesan and lemon juice. Season sauce with salt and pepper to your preference. You may need to add more half and half if it is thicker than you want it.
-Toast your bread in a toaster and spread a small amount of butter on each once toasted.
-Place a piece of toast on a plate and put one burger patty on top of it. Add some of the creamy spinach sauce on top of the burger and toast. Sprinkle with grated parmesan cheese and serve.
-Serve
Enjoy! :)
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