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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . On a baking sheet, toss the potatoes with 2 tablespoons EVOO and the grill seasoning. Roast for 45 minutes.

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  • Meanwhile, in a medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the mushrooms and onion and cook until softened, about 5 minutes. Season with salt and pepper.

  • In a second medium skillet, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Season the beef with salt and the coarse pepper. Form into 4 patties. Pour the wine into a dish. Dip each patty in the wine, then cook for 4 minutes on each side. Transfer to a plate and top with the mushrooms; cover with foil.

  • Add the wine to the burger skillet and reduce to a syrup. Whisk in the butter, then the flour, beef broth and Worcestershire sauce.

  • Heat the mushroom skillet over medium heat and add the remaining 2 tablespoons EVOO, 2 turns of the pan. Add the spinach and cook until wilted. Toss in the gorgonzola.

  • Combine the sour cream with the applesauce, horseradish and bread crumbs. Serve the burgers with the wine gravy, spinach and potatoes, and horseradish sauce for dipping.

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