SIRLOIN PORTOBELLO AND PATE BURGER
Steps:
- Preheat the oven to 300 degrees F. Butter a glass baking dish large enough to hold the burgers.
- Sprinkle the meat with salt and pepper and form it into 4 patties. Place them into the prepared baking dish and bake until cooked through, 25 to 30 minutes. When they are done, set aside and keep warm. Add a little bit of wine to the pan and scrape up all the browned bits on the bottom. Set aside.
- While the burgers are cooking, melt 2 tablespoons of the butter in a medium skillet over medium heat. Fry the mushrooms until they are just tender. Remove from the pan and keep warm.
- Add the shallots to the pan with another tablespoon of butter and cook until they are softened. Pour in the wine and reduce by half. Pour in the juices from the baking dish and reduce again. Strain into a small pitcher and keep warm, reserving the shallots. Put the pan back on the heat and melt a tablespoon of butter. Add the pate slices and cook until just warmed through, 1 to 2 minutes.
- Add the remaining 2 tablespoons butter to another skillet and toast the buns in the buttery juices.
- To build the burger, place a mushroom cap on top of a burger bun. Set a burger on top, a spoonful of the reserved shallots and then a slice of pate. Pour some of the red wine reduction over the whole thing and top with the bun. Repeat with the remaining burgers. Serve with Truffled Oven Fries.
- Preheat the oven to 425 degrees F.
- Peel the potatoes and cut them into 1/2- by 1/2-inch strips. Toss them with the olive oil, season with salt and spread them in a single layer onto a baking sheet. Bake, tossing once or twice, until golden brown and crispy, 25 to 30 minutes.
- Put the hot fries into a large bowl, drizzle with truffle oil and season with salt. Toss well to coat and serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Brianna Vine
[email protected]These burgers are a bit pricey to make, but they're definitely worth it. They're so delicious and they're perfect for a special occasion meal.
Aizen Zoldyk
[email protected]I love the pâté in these burgers. It adds a touch of luxury and makes them feel like a special occasion meal.
SHAHD Azzam
[email protected]These burgers are perfect for a party. They're easy to make ahead of time and they're always a crowd-pleaser.
Jean Mary
[email protected]The burgers were a bit too greasy for my taste. I think I'll drain the ground beef more thoroughly next time.
Habib Raja
[email protected]These burgers are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious!
Adrianna Mathis
[email protected]I'm not a big fan of mushrooms, but I really enjoyed the portobellos in this recipe. They were perfectly cooked and added a great flavor to the burgers.
Umair Abbasi
[email protected]The burgers were a bit bland. I think I'll add some more seasoning next time.
lance barker
[email protected]These burgers are amazing! I love the combination of the sirloin, portobello, and pâté. They're so juicy and flavorful.
Pitah Weru
[email protected]The burgers were a bit too salty for my taste. I think I'll use less salt next time.
mugisha hosea
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my family and friends.
Aima Rajpoot
[email protected]I'm not a fan of pâté, so I omitted it from the recipe. The burgers were still very good, but I think they would have been even better with the pâté.
M Matloob
[email protected]These burgers are insanely delicious! The pâté adds a richness and depth of flavor that takes them to the next level.
RRolando Mendez
[email protected]The burgers were a bit dry for my taste, but the flavor was still good. I think next time I'll add some extra moisture to the patties.
Daniel Manyeki Gikunju
[email protected]This is a great recipe for a special occasion meal. The burgers are elegant and delicious, and the portobello mushrooms add a touch of sophistication.
Nikhil Khadka
[email protected]I followed the recipe to a T and the burger turned out amazing! The combination of the sirloin, portobello, and pâté is a winner.
Mila Stamenkovic
[email protected]This recipe is a match made in burger heaven. The sirloin, portobello, and pâté flavors blend together perfectly, creating a juicy and savory experience that will leave you wanting more.