Marsala Burgers

15

Did you know that May is National Hamburger Month?  Well, to be honest, neither did I.  I made these burgers not because of the food holiday, but because they looked fabulous, and I finally had a bottle of marsala in the kitchen.  Whatever the reason for making them, I’m glad I did!  Tom and I love chicken marsala, and we both always get mushrooms on our burgers.  In fact, I don’t really think a pizza is a pizza and a burger is a burger without mushrooms.

Tara is the one who thought to adapt Giada’s veal marsala into these burgers.  I love adapting certain dishes to making other ones entirely – kind of like I did with the baklava French toast (um, disregard the pic) and French onion chicken, for example. The crusty baguette was a great touch, and instead of sharp cheddar I used smoked gouda.  It’s one of my favorite cheeses and I knew it would complement the mushrooms and marsala well (it did).  I used lean ground sirloin because I like the flavor and also because the patties go back into the sauce briefly, which makes them really moist, so there’s no need to worry about the lower fat content (in my opinion).  These were great, and I’d definitely make them again.  They’re a great spin on my standard mushroom burger.

Marsala Burgers

15 thoughts on “Marsala Burgers

  1. I love making “burgers” out of entire dishes … you can really get a burger to embody what an entire dish does and the results are usually some amazing flavors packed between a bun!

    Love the mushrooms and marsala flavor here.

  2. I just made this recipe tonight…it was DELICIOUS!! My husband was licking the plate. Thank you for posting another great recipe!

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