Wine Varietal: Cabernet Sauvignon
My maya-maya sauce is the inspiration for this recipe. It is 100% perfect which is what maya-maya translates into from the Egyptians. It starts with garlic, mushrooms, and onions and finishes with Worcestershire sauce and wine. On top of these cowboy burgers there isn’t anything more perfect.
For the Burgers:
2 Pounds Ground Beef
2 tsp. Fresh Cracked Black Pepper
4 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
2 tsp. Soy Sauce
2 tsp. Onion; Minced
1 tsp. Salt
1/2 tsp. Nutmeg
For the Maya-Maya Sauce:
4 tbsp. Salted Butter
14 Ounces Fresh Button Mushrooms; Sliced
1 White Onion; Diced
4 Cloves Garlic; Minced
1 tsp. Black Pepper
4 tbsp. Soy Sauce
2 tbsp. Worcestershire Sauce
4 tbsp. Dry White Wine (Chardonnay works great)
6 Slices Mozzarella Cheese
6 Ciabatta Rolls; Sliced in half
2 tbsp. Salted Butter
1. To make the burgers, combine the ground beef, pepper, garlic powder, Worcestershire, soy sauce, onion, salt, and nutmeg in a large bowl and combine with cold hands. Make sure not to over-work the meat. Form into 6 even patties about 1/2 inch thick. Press a small indentation into the middle of each burger and place them on a large plate or cookie sheet.
2. For the Maya-Maya Sauce; heat the grill to medium high heat and place a medium sauce pan on the grill. Add the butter and allow to melt. Add the mushrooms, onion, and garlic. Brown the onion and mushrooms for 3-4 minutes stirring occasionally. Then add the pepper, soy sauce, Worcestershire, and white wine. Stir and simmer for 15-20 minutes. The mushrooms should soften and the liquids will become thickened.
3. Meanwhile, brush olive oil on the other side of the grill and add the burger patties. Cook for 3-5 minutes on the first side. Then flip and cook for another 3-5 minutes for desired done-ness. In the last minute of cooking add a slice of mozzarella cheese to the top of each burger. Close the lid to melt the cheese.
4. Slice the ciabatta rolls in half and spread butter on the inside of each roll. Place the rolls butter side down on the grill and toast for 1-2 minutes.
5. To plate; place each burger on the bottom of a toasted ciabatta roll, top with a generous amount of maya-maya sauce and top with the other half of the roll. Don’t worry if some of the mushrooms fall off, those are just as good on their own. Serve immediately.