Steak Hache au Gorgonzola (Hamburgers with Gorgonzola)
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds ground lean beef, preferably sirloin
- ¼pound Gorgonzola or other blue cheese, crumbled
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2tablespoons Cognac
- 2tablespoons butter
- ¼pound mushrooms, thinly sliced, about 2 cups
- ½teaspoon finely minced garlic
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
540 calories; 38 grams fat; 19 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 41 grams protein; 567 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend the ground beef with the cheese, salt and pepper to taste. Divide the mixture into 4 portions and shape them into flat patties, each about 1-inch thick or slightly less.
- Step 2
Heat a skillet, preferably of black iron. Do not add fat but heat the skillet until it is almost smoking. Add the patties and cook over moderately high heat 3 or 4 minutes or until well-browned on one side. Turn and continue cooking about 1 or 2 minutes (or even longer if you want well-done meat). Add the Cognac and ignite it. Cook until flame dies. Transfer the patties to a warm serving dish or plates.
- Step 3
As the patties cook, heat the 2 tablespoons of butter in a separate skillet and add the mushrooms and garlic. Cook, tossing and stirring, about 2 minutes or until golden brown.
- Step 4
Spoon the mushroom mixture over the patties and sprinkle with chopped parsley.
Private Notes
Comments
Many years ago, Pierre Franey's 60-Minute Gourmet recipes were printed in the now defunct DETROIT FREE PRESS every week. This recipe is wonderful! I cook this outside on my gas grill's side-burner in a cast iron skillet as it really smokes
I still have the clipping in a notebook. He offered a tomato/onion salad to go with it: 5 ripe tomatoes, 2 c chopped sweet onion (all ½" cubes),1 tsp minced garlic, ¼ c red wine vinegar, 1 tsp sugar, salt pepper and red pepper flakes.
Many years ago, Pierre Franey's 60-Minute Gourmet recipes were printed in the now defunct DETROIT FREE PRESS every week. This recipe is wonderful! I cook this outside on my gas grill's side-burner in a cast iron skillet as it really smokes
I still have the clipping in a notebook. He offered a tomato/onion salad to go with it: 5 ripe tomatoes, 2 c chopped sweet onion (all ½" cubes),1 tsp minced garlic, ¼ c red wine vinegar, 1 tsp sugar, salt pepper and red pepper flakes.