Ingredients
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1 1/2 lbs 90% lean ground beef
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1/2 cup breadcrumbs
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1/2 medium onion, finely chopped
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3 garlic cloves, minced
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1 serrano pepper, finely chopped
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1 egg
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2 tablespoons Worcestershire sauce
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2 tablespoons steak seasoning (I recommend Grill Seasoning)
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2 tablespoons extra virgin olive oil
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1 medium onion, thinly sliced
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12 cremini mushrooms, sliced
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1 tablespoon extra virgin olive oil
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1/4 cup red wine
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2 tablespoons Worcestershire sauce
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1/2 cup milk
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1 tablespoon Dijon mustard
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2 tablespoons butter
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1 cup monterey jack pepper cheese, grated and divided
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1/2 cup fresh parsley, finely chopped
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1/4 red bell pepper, finely chopped
Instructions
- Combine ground beef, breadcrumbs, chopped onion, garlic, bell pepper, serrano, parsley, 1/2 the pepper jack cheese, egg, Worcestershire and grill seasoning in a large mixing bowl.
- Mix gently until all ingredients are combined well.
- Form 4 fat patties.
- Drizzle olive oil on a platter and coat both sides of the patties with the oil.
- Place patties in a hot (medium high flame) skillet. Don't move them! Let the patties caramelize on one side before flipping, then let them caramelize on the other side.
- When patties are done, transfer to a platter. Top each patty with 1/4 of the remaining cheese. Cover with a foil tent and place into a warm oven to melt the cheese. The foil tent helps the patties retain their juiciness.
- In the same skillet, drizzle in the remaining 1 Tbsp of olive oil.
- Saute the onions and mushrooms until the mushrooms are a nice, rich brown, then season with salt and pepper.
- Deglaze the pan with wine, scraping up all the tasty brown bits. Let the alcohol cook off.
- Stir in Worcestershire, milk and mustard. The mixture will thicken up quickly.
- Gloss the sauce by dropping the butter into the pan in small chunks and letting it melt. When all the butter is melted, give the pan a final stir.
- When you plate the patties, spoon the onion mushroom sauce over each patty.
- Garnish with fresh chives.
- Enjoy!