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Fleur de Sel Bresaola Burgers with Morels, Porcinis, and Truffle Oil

This burger was inspired by Italian Bresaola beef. I read that it went well with truffles, and since I had a bottle of white truffle oil, I put the two together and was really pleased with the taste, so I decided to make a burger, use the bresaola plus the truffle oil and enhance the burger with morels, porcinis, and a little fleur de sel.

Ingredients 

3 cups lower sodium beef broth
1/2 ounce dried morel mushrooms
1/2 ounce dried porcini mushrooms
2 lbs. ground sirloin
2 tablespoons minced garlic
1/4 cup minced shallots
3 tablespoons worcestershire sauce
2 tablespoons Dijon mustard
1/4 cup prepared sun-dried tomato pesto
1 1/2 teaspoons Italian seasoning
1 1/2 cups white buttom mushrooms, sliced
2 tablespoons unsalted butter
1/4 cup extra light tasting olive oil, divided, (use 2 tablespoons to oil grill, this amount may be modified if necessary, and 2 tablespoons to oil split ciabatta rolls)
3 teaspoons fleur de sel
5 ounces bresaola, sliced paper-thin
1 1/2 teaspoons white truffle oil
6 ciabatta rolls, split

Instructions 

Preheat a gas grill with a cover to medium high. Place a medium size fireproof saucepan on grill with beef broth and heat to lukewarm, about 3 to 4 minutes. Divide the broth into two medium sized bowls and soak the morels in one bowl and the porcinis in the second bowl for 1/2 hour. Meanwhile, prepare beef patties by gently mixing sirloin, garlic, shallots, worcestershire sauce, mustard, pesto, and Italian seasoning. Form into 6 patties and set aside. Check mushrooms and if they're soft, drain the beef broth through a coffee filter lined fine mesh sieve into a medium bowl. Rinse morels and porcinis and chop into pieces. Place a large size fireproof non-stick skillet onto the grill with 2 cups of the strained beef broth from the mushrooms, add the morels, porcinis, and button mushrooms. Cook for about 15 minutes, or until broth is significantly reduced, add butter and continue to cook until most of the broth is cooked away and what is left forms a nice glaze with the butter, approximately an additional 3 to 5 minutes. Cover pan and remove from heat. Sprinkle each burger patty with 1/2 teaspoon fleur de sel, (1/4 teaspoon per side). Brush the grill rack with 2 tablespoons oil (this amount may vary according to size of grill). Place patties onto grill and grill until bottoms are brown, about 4 minutes, turn and cover grill. Grill an additional 4 to 5 minutes or until patties are cooked through. Remove cover and set patties on a cooler part of the grill. Check mushrooms, if cool, reheat. Remove from grill, along with burgers, cover burgers and mushrooms to keep warm. Lightly brush the split sides of the ciabatta rolls with the remaining 2 tablespoons of oil and toast on a cooler part of the grill. Remove rolls. To serve: Place individual burgers on bottoms of 6 rolls. Top each burger with an equal amount of the mushroom mixture, an equal amount of the bresaola, and drizzle 1/4 teaspoon (per burger) of the white truffle oil on the bresaola. Makes 6 burgers

Comments 

This is a fun recipe using some interesting ingredients that are found in most gourmet departments of well stocked food stores and specialty shops.