Porcini-Gorgonzola Burgers with Veal Demi-Glace Recipe

Name: Porcini-Gorgonzola Burgers with Veal Demi-Glace
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones); 1 medium onion, chopped; 1 medium carrot, chopped; 1 celery stalk with leaves, chopped; ½ cups cold water, divided; 2 teaspoons tomato paste; 3 fresh parsley sprigs; 2 fresh thyme sprigs; 1/4 teaspoon black peppercorns; 2 cups dry red wine; 2 cups water; 1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces; 3 pounds ground sirloin; 1 1/2 teaspoons salt; 3/4 teaspoon ground black pepper; 2 tablespoons (1/4 stick) chilled unsalted butter; 6 4-inch square or round sourdough rolls, halved horizontally; Fresh arugula; Olive oil; 6 1/4-inch-thick slices Gorgonzola cheese

Porcini-Gorgonzola Burgers with Veal Demi-Glace – a delicious recipe with vegetable oil, veal, onion, carrot, celery, cold water. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

3 tablespoons vegetable oil
3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk with leaves, chopped
½ cups cold water, divided
2 teaspoons tomato paste
3 fresh parsley sprigs
2 fresh thyme sprigs
1/4 teaspoon black peppercorns
2 cups dry red wine
2 cups water
1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces
3 pounds ground sirloin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) chilled unsalted butter
6 4-inch square or round sourdough rolls, halved horizontally
Fresh arugula
Olive oil
6 1/4-inch-thick slices Gorgonzola cheese

1
Heat oil in heavy large pot over medium-high heat.
2
Add veal bones and saute until deep brown on all sides, about 12 minutes.
3
Transfer bones to bowl.
4
Add onion, carrot, and celery to pot.
5
Saute until browned, about 6 minutes.
6
Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits.
7
Add bones with any accumulated juices, then remaining 10 cups water to pot.
8
Bring to boil.
9
Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours.
10
Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible.
11
Refrigerate stock uncovered 1 hour.
12
Spoon off fat from surface of stock.
13
Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes.
14
(Can be made 3 days ahead.
15
Cover and chill.)
16
Bring 2 cups water and mushrooms to boil in small saucepan.
17
Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes.
18
Using slotted spoon, transfer mushrooms to medium skillet.
19
Slowly pour soaking liquid into skillet, leaving any sediment behind.
20
Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes.
21
Cool mushrooms.
22
Transfer to work surface; chop mushrooms coarsely.
23
Transfer mushrooms and any juices to large bowl.
24
Add meat, salt, and pepper; mix gently.
25
Shape mixture into six 1-inch-thick patties.
26
Place on foil-lined baking sheet.
27
(Can be made 1 day ahead.
28
Cover and chill.)
29
Preheat broiler.
30
Rewarm demi-glace over medium-low heat; add butter and whisk until melted.
31
Remove from heat.
32
Place rolls, cut side up, on baking sheet.
33
Broil until lightly toasted, about 2 minutes.
34
Remove rolls; maintain broiler setting.
35
Arrange roll bottoms on plates.
36
Top with arugula.
37
Heat 2 large broilerproof skillets over medium-high heat; brush with oil.
38
Add 3 burgers to each skillet.
39
Cook to desired doneness, about 5 minutes per side for medium-rare.
40
Top each burger with slice of cheese.
41
Broil burgers until cheese begins to melt, about 1 minute.
42
Place burgers on roll bottoms; spoon some demi-glace over.
43
Cover with roll tops.
44
Serve, passing remaining demi-glace separately.
45
*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones), 1 medium onion, chopped, 1 medium carrot, chopped, and more.

Yes, Porcini-Gorgonzola Burgers with Veal Demi-Glace falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
879 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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