Quite likely to be the best hamburger you'll ever try, rib-eye steaks are ground and filled with a delicious morel mushroom and shallot filling, topped with melted Port Salut cheese, wine, and Dijon reduction, onion rings, then served on a toasted brioche bun.
- For the Burgers:
- 2 pounds (900 g) rib-eye steaks
- 2 teaspoons (10 mL) sea salt
- 1/2 teaspoon (2.5 mL) black pepper
- 8 to 10 slices of Port Salut cheese
- 8 to 10 onion rings
- 4 to 5 brioche buns
- For the Filling:
- 1 1/4 cups (300 mL) dried morel mushrooms
- 1 shallot, finely chopped
- 1/3 cup (80 mL) mushroom broth (see instructions)
- 2 tablespoons (30 mL) olive oil
- 2 tablespoons (30 mL) red wine
- 1/2 teaspoon (2.5 mL) Worcestershire sauce
- 1/4 teaspoon (1.25 mL) paprika
- 1/4 teaspoon (1.25 m)L chili powder
- 1/4 teaspoon (1.25 mL) salt
- 1/4 teaspoon (1.25 mL) black pepper
- For the Burger sauce:
- 2 teaspoons (10 mL) chopped shallots
- 1/3 cup (80 mL) mushroom broth
- 2 teaspoons (10 mL) Dijon mustard
- 1 teaspoon (5 mL) tomato paste
- 1 teaspoon (5 mL) honey
- Dash salt (or to taste)
- Dash pepper (or to taste)
Gather the ingredients.
Place dried morel mushrooms into a medium bowl. Add 2 cups of hot water to the bowl and allow mushrooms to steep for 1 hour.
Remove mushrooms from water and place onto cutting board. Using a kitchen strainer, strain liquid mushroom were stepping in, into another bowl to remove impurities. This liquid is your mushroom broth.
To make the filling, heat the olive oil in a small skillet, add 1/2 tablespoon diced shallots. Cook for 2 minutes.
Cut mushrooms into bite-sized pieces and add to skillet. Cook for an additional minute.
Add remaining liquid ingredients and seasonings to skillet. Bring to a boil, reduce heat and simmer for 3 to 5 minutes or until most of the liquid has dissipated. Make sure to stir occasionally. Remove from heat and allow to cool slightly. This is the mushroom filling.
For the sauce, heat oil and add 2 teaspoons diced shallots. Cook for 1 to 2 minutes, then add the remaining ingredients. Bring to a boil, reduce and simmer until sauce has reduced by half. Remove from heat and let cool. The sauce can be made ahead of time.
Preheat grill for medium-high heat. Cut excess fat off steaks (but not all) and cut into chunks. Grind meat according to preference. Add salt and black pepper.
Form into 8 to 10 thin patties. Fill 4 to 5 of the patties with mushroom filling. Place remaining patties on top and gently, yet firmly seal edges. Make sure not to overfill.
Put patties on the grill grate and cook for 5 minutes per side. Move patties to the cooler part of the grill and cook for an additional 5 minutes or more depending on the thickness of patties.
Add cheese slices to patties and cook until cheese has melted. Remove from heat, and place onto a baking sheet.
Toast buns cut side down for 1 to 2 minutes. Remove from heat.
To assemble place patties onto bottom half of brioche buns, top patty with sauce, onion rings, and top half of bun.