Hamburger steaks with mushroom gravy become elevated with a splash of wine to Kosher Steak Burgers, and make an everyday dinner something special.
Dry red wine’s core acidity adds richness and spice to the finish of this recipe. Wine takes something ordinary and, when used correctly, brings out its special dormant attributes.
Jews use wine to designate the holiness of the Shabbos and our holidays when we begin by saying the Kidddush over a cup of red wine. With these words, we elevate the purpose of a period of time and designate it for solely spiritual pursuits. Even our eating and drinking on Shabbos and holidays are to enhance our spiritual pleasure.
"Wine gladdens the heart," says King David. Especially when we use it to make the people in our lives realize how special they are to us.
The Kosher Steak Burger Recipe ~from Cooking for The King
2 pounds lean ground chuck
1 teaspoon salt
1/2 teaspoon pepper
1 green onion, minced
2 shallots, minced
1/2 pound mushrooms, thinly sliced
1/3 cup dry red wine
2 tablespoons unsalted margarine
1 tablespoon fresh parsley, chopped
1. In a medium bowl, combine meat, salt and pepper, and green onion. Using your hands, mix well then shape into 6 uniform, flat, oval burgers.
2. Heat a heavy skillet over medium high. Cook the burgers 2 minutes on each side for rare, 3 minutes for medium rare, 5 minutes for done. Remove cooked burgers from the pan and cover with foil to keep warm.
3. Reduce heat to medium low and add shallots and mushrooms. Cook, stirring and scraping particles from bottom of pan until shallots soften and begin to brown and mushrooms release their juices, 2 to 5 minutes. Pour in wine, increase heat and boil 3 minutes to reduce liquid by a third. Remove from heat and whisk in margarine.
4. To serve, plate burgers, pour sauce over and sprinkle with parsley.