Morel Blue Burger
This recipe is simply a variation off of the popular steak and morels recipe that shroomers like Beth and I love. With this version I use a reduced veal stock called Glace De Veau. You can purchase this product through a Wisconsin company in Green Bay called Bonewerks Culinarts. They specialize in artisan stocks including veal, lamb, pork, fish, chicken and vegetable. They are pricey, but well worth it. If that is not an option, you can substitute low sodium beef broth thickened with cornstarch and water for the veal stock.
Ingredients Makes 4 Servings
2 Lbs. Ground chuck
1 Tbsp. P. Dickey’s Morel Seasoning or 2 tsp. salt and pepper
1 Cup Bourbon Buttered Morels (see recipe for Bourbon Buttered Morels)
½ Cup Reduced veal stock or thickened low sodium beef broth
¼ Cup Heavy cream
4 Ea. Kaiser hamburger buns
4 Ea. Bibb lettuce leaves, washed
8 Slices Tomato
½ Cup Wisconsin Smoked blue cheese (may substitute plain blue cheese)
Directions
In a large bowl combine ground check and seasoning. Mix well, then refrigerate for 4 hours. Form into 4 patties. Set aside for thirty minutes at room temperature. Meanwhile, combine prepared Bourbon Buttered Morels with veal stock and cream in a small pan. Cook until thickened. Season with salt and pepper if desired. Keep warm. Grill buns over hot coals for about one minute or until toasted. Set aside. Grill burgers over hot coals for 4-5 minutes per side or until cooked to desired doneness. Let burgers rest for ten minutes. Place lettuce and tomato on bun bottoms. Top with burgers, then spoon morel mixture over burgers. Crumble blue cheese over morels. Finish with bun top and serve.
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