Super Marsala Burgers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4-1 1/3 lbs ground chicken or 1 1/4-1 1/3 lbs ground veal
• 1 large shallot, minced
• 3 tablespoons fresh sage, finely chopped
• 1/4 cup fresh flat leaf parsley, finely chopped
• 3 garlic cloves (2 finely chopped, 1 cracked away from skin)
• 1 tablespoon worcestershire sauce
• 1 tablespoon mccormick's mccormick's montreal brand steak seasoning
• 2 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for liberal drizzling
• 1/3 lb italian fontina cheese, sliced
• 1 tablespoon unsalted butter, cut into small pieces
• 1 medium onion, quartered lengthwise, then thinly sliced
• 4 portabella mushroom caps, thinly sliced
• salt
• fresh ground black pepper
• 1/2 cup marsala
• 4 crusty rolls, split

Recipe

• 1 heat a grill or large nonstick skillet over med-high heat.
• 2 place meat in a bowl; add in shallots, sage, parsley, chopped garlic, worcestershire, grill seasoning, and a healthy drizzle of olive oil; mix gently but thoroughly.
• 3 score mixture into 4 quarters; for each portion into 1-inch thick patties.
• 4 cook the patties for 5-6 minutes on each side.
• 5 place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese.
• 6 while the burgers cook, heat a skillet over med-high heat; add in 2 tablespoons olive oil and the butter; when the butter melts, add ¾ of the sliced onions and the sliced mushrooms; cook about 8-10 minutes, until the mushrooms are a deep brown, stirring often.
• 7 season the mushrooms with salt and pepper after they brown.
• 8 add in the marsala; cook it down to glaze the mushrooms with its flavor; remove pan from heat.
• 9 brown the split rolls under the broiler and rub lightly with the cracked garlic.
• 10 drizzle the rolls lightly with olive oil and top with cheese covered burgers and a pile of marsala mushrooms.
• 11 set roll tops in place and serve.