Fifty Dollar Rib-Eye Burger
Savory rib-eye burgers feature a morel mushroom and shallot filling, melted Port Salut cheese, and a flavorful sauce.
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Instructions
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Preheat the grill to medium-high heat.
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Steep dried morel mushrooms in 2 cups hot water for 1 hour; strain the liquid for mushroom broth and cut mushrooms into bite-sized pieces.
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For the filling, heat olive oil in a skillet, sauté 1/2 tablespoon diced shallots for 2 minutes, then add chopped mushrooms and cook for 1 minute.
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Add remaining liquid ingredients and seasonings to the skillet, bring to a boil, then simmer for 3-5 minutes until most liquid dissipates; cool slightly.
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For the sauce, heat oil and sauté 2 teaspoons diced shallots for 1-2 minutes. Add remaining sauce ingredients, bring to a boil, reduce heat, and simmer until the sauce is reduced by half; cool.
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Grind the rib-eye steak and season with salt and pepper.
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Form the meat into 8-10 thin patties. Fill 4-5 patties with the mushroom filling, then top with the remaining patties and gently seal the edges.
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Grill patties for 5 minutes per side, then move to a cooler part of the grill and cook for an additional 5 minutes or until desired doneness.
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Add cheese slices to the patties and cook until melted.
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Toast the brioche buns cut-side down for 1-2 minutes.
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Assemble burgers by placing a patty on the bottom bun, topping with sauce, onion rings, and the top bun.