Kara Adanalian's decadent 'Xtreme Mushroom Bleu Burger" took home top honors in the Wendy's-Serious Eats "Show Us How You Melt" competition last month. She won $5,000 dollars and a trip to New York City.
Xtreme Mushroom Bleu Burger
1 pound freshly ground chuck (beef)
4-6 large cloves fresh garlic (about 4 teaspoons minced)
1 medium yellow onion, thinly sliced
2-3 tablespoons water
1 tablespoon kosher salt
1 1/2 tablespoons freshly ground black pepper
2 tablespoons unsalted butter
1/2 cup sweet Marsala wine (like Florio brand or Colombo)
8 ounces triple-cream blue cheese
9 ounces freshly sliced cremini mushrooms
4 rosemary burger rolls (see note)
4 small handfuls fresh baby arugula (about 1-2 ounces)
How to make:
Divide beef into four patties and season each side with equal amounts of minced garlic, a few grinds of black pepper and a drizzle of Marsala wine.
In a large skillet over medium high, heat water and about 1/2 tablespoon butter. Add onions and about 1 teaspoon salt.
Cook until water has evaporated and sauté until tender and slightly browned. Remove from heat.
Sauté mushrooms in single-layer batches with equal amounts of remaining butter and season with black pepper, cooking until caramelized.
Add reserved onions and Marsala, and continue cooking until liquid is almost evaporated. Keep warm.
Lightly toast cut sides of rolls, spread inside of each top with a small amount of cheese while still warm.
Over a hot grill, cook patties, about 3-4 minutes per side.
Season lightly with kosher salt. While still warm, top each with equal portions of remaining cheese.
To assemble, place one beef patty on each of the roll bottoms. Top with equal portions of warm mushroom mixture, a small handful of arugula and remaining tops of buns.
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