Fifty Dollar Rib-Eye Burger

Fifty Dollar Rib-Eye Burger

Sabrina S. Baksh 

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 4 to 5 servings
Yield: 4 to 5 burgers
Nutrition Facts (per serving)
2815 Calories
157g Fat
266g Carbs
82g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 2815
% Daily Value*
Total Fat 157g 202%
Saturated Fat 40g 198%
Cholesterol 176mg 59%
Sodium 5745mg 250%
Total Carbohydrate 266g 97%
Dietary Fiber 17g 61%
Total Sugars 35g
Protein 82g
Vitamin C 2mg 12%
Calcium 459mg 35%
Iron 13mg 72%
Potassium 1599mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

For the Burgers:

  • 2 pounds (900 grams) rib-eye steaks

  • 2 teaspoons (10 milliliters) sea salt

  • 1/2 teaspoons (2 1/2 milliliters) 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 cup (300 milliliters) dried morel mushrooms

  • 1 shallot, finely chopped

  • 1/3 cup (80 milliliters) mushroom broth

  • 2 tablespoons (30 milliliters) olive oil

  • 2 tablespoons (30 milliliters) red wine

  • 1/2 teaspoon (2 1/2 milliliters) Worcestershire sauce

  • 1/4 teaspoon (1 1/4 milliliters) paprika

  • 1/4 teaspoon (1 1/4 milliliters) chili powder

  • 1/4 teaspoon (1 1/4 milliliters) salt

  • 1/4 teaspoon (1 1/4 milliliters) black pepper

For the Burger sauce:

  • 2 teaspoons (20 milliliters) shallots

  • 1/3 cup (80 milliliters) mushroom broth

  • 2 teaspoons (20 milliliters) Dijon mustard

  • 1 teaspoon (5 milliliters) tomato paste

  • 1 teaspoon (5 milliliters) honey

  • Dash salt, or to taste

  • Dash pepper, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. To make the filling, heat the olive oil in a small skillet, add 1/2 tablespoon diced shallots. Cook for 2 minutes.

  5. Cut mushrooms into bite-sized pieces and add to skillet. Cook for an additional minute.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. Add cheese slices to patties and cook until cheese has melted. Remove from heat, and place onto a baking sheet.

  12. Toast buns cut side down for 1 to 2 minutes. Remove from heat.

  13. To assemble place patties onto bottom half of brioche buns, top patty with sauce, onion rings, and top half of bun.

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