buttered wine steamed beau monde burgers

Name: Buttered Wine Steamed Beau Monde Burgers
Prep time: 15 min
Cook time: 35 min
Yield: 6
Ingredients: ## PATTY; 1 pound(s) ground lamb (or substitute pork); 1 pound(s) ground bison (or substitute beef); 1 - egg; 2 tablespoon(s) chopped garlic; 3 tablespoon(s) beau monde seasoning; 3 tablespoon(s) herbes de provence; 1 teaspoon(s) chinese five spice powder; 1/2 cup(s) wine (golden); 4 tablespoon(s) worcestershire sauce; 1 tablespoon(s) soy sauce, dark; 1 tablespoon(s) fig infused balsamic vinegar (alessi); 3/4 cup(s) parmesan cheese (shredded); 1/4 cup(s) olive or corn oil; ## STEAM MIXTURE; 1 stick(s) butter; 1 cup(s) wine (golden); 1 tablespoon(s) steak sauce; 1 sprig(s) rosemary; ## CONDIMENT; - tomato jelly; - half mayo/ half lingonberry jam

(1 RATING)

35 Pinches 3 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Jan 21, 2013

Steaming your burger is the perfect way to ensure a nice, juicy burger. The flavor profile is profound in the recipe. Please indulge, and ask for seconds!

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prep time 15 Min

cook time 35 Min

method ---

yield 6-10 depending on the size of patty

Ingredients

PATTY
1 pound ground lamb (or substitute pork)
1 pound ground bison (or substitute beef)
1 - egg
2 tablespoons chopped garlic
3 tablespoons beau monde seasoning
3 tablespoons herbes de provence
1 teaspoon chinese five spice powder
1/2 cup wine (golden)
4 tablespoons worcestershire sauce
1 tablespoon soy sauce, dark
1 tablespoon fig infused balsamic vinegar (alessi)
3/4 cup parmesan cheese (shredded)
1/4 cup olive or corn oil
STEAM MIXTURE
1 stick butter
1 cup wine (golden)
1 tablespoon steak sauce
1 sprig rosemary
CONDIMENT
- tomato jelly
- half mayo/ half lingonberry jam

How To Make buttered wine steamed beau monde burgers

Step 1

In a large mixing bowl, mix all the patty ingredients by hand. Continue to mix and knead for about 5 minutes. I prefer the lamb/bison meat mixture. When using the lamb, I recommended being a little heavy handed with the Chinese Five Spice.

Step 2

Make the patties to your desired thickness and set on a plate.
Step 3

In a large sauce/frying pan, place your steaming ingredients. When the butter has melted on a low to medium heat, place in your patties. Place a lid or tin foil the pan.
Step 4

Cook on low medium, completely covered. The slower they cook, juicier they are. Flip over once, during cooking. Completely cover and always have liquid in the pan.
Step 5

When cooked to your desired doneness, medium rare for me, medium well for my husband, turn off heat. Leave in juice until plated. When using pork in your mixture, cook well done.
Step 6

I recommend as the condiment of choice, either tomato jelly or a mixture of half lingonberry jam/ half mayonnaise (short version). Plate as you would with your favorite garden leaf lettuce, melted mild cheese, a few leaves of fresh basil, and fresh tomatoes. (I love these with Black Krim from my garden!)
Step 7

Remember to save the steam mixture and pan drippings to add to your next soup stock.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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