RECIPES: Recipe Details
Drambuie Mushroom Burgers
6 whole portobello mushroom caps (wiped clean, stems removed)
6 Tbsp. fresh minced garlic
3 tsp. each, kosher salt & freshly ground pepper
3/4 c. Drambuie
1-1/2 lbs. ground beef
2 Tbsp. olive oil
6 thick slices pugliese bread
3 Tbsp. roughly chopped fresh Italian parsley
Combine ground beef with 2-3 Tbsp. garlic and 1-1/2 tsp. each salt & pepper. Combine well. Shape meat into 6 patties. Set aside and/or refrigerate until ready to grill.
Slightly score outside of mushroom caps and generously rub both sides of each with remaining minced garlic, salt & pepper. Place mushrooms in shallow bowl and pour 1/2 c. Drambuie over, turning to coat both sides. Let stand at room temperature 15 minutes (minimum).
Brush both sides of bread slices lightly with olive oil. Prepare hot grill with remaining oil. Grill mushrooms until slightly blackened and cooked through (5-10 minutes on each side depending on size). Grill burgers until done to your taste (approx. 5 minutes on each side for medium depending on thickness of patties). Any remaining Drambuie marinade should be drizzled over mushrooms and burgers during and end of grilling.
Lightly grill bread slices and remove from heat. Top each bread slice with one burger and one mushroom (in that order), and a sprinkling of parsley. Cover with foil and let stand at room temperature to allow juices from meat to soak into bread (about 5 minutes). Serve immediately.
The intense flavor of Drambuie dominates the simple combination of beef and garlic. My first introduction to Merlot was with a dish flavored with Drambuie ("nectar of the gods" a Scotdman once described it to me), hence my wine pairing.