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buttered wine steamed beau monde burgers

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

Steaming your burger is the perfect way to ensure a nice, juicy burger. The flavor profile is profound in the recipe. Please indulge, and ask for seconds!

(1 rating)
yield 6 -10 depending on the size of patty
prep time 15 Min
cook time 35 Min

Ingredients For buttered wine steamed beau monde burgers

  • PATTY
  • 1 lb
    ground lamb (or substitute pork)
  • 1 lb
    ground bison (or substitute beef)
  • 1
    egg
  • 2 Tbsp
    chopped garlic
  • 3 Tbsp
    beau monde seasoning
  • 3 Tbsp
    herbes de provence
  • 1 tsp
    chinese five spice powder
  • 1/2 c
    wine (golden)
  • 4 Tbsp
    worcestershire sauce
  • 1 Tbsp
    soy sauce, dark
  • 1 Tbsp
    fig infused balsamic vinegar (alessi)
  • 3/4 c
    parmesan cheese (shredded)
  • 1/4 c
    olive or corn oil
  • STEAM MIXTURE
  • 1 stick
    butter
  • 1 c
    wine (golden)
  • 1 Tbsp
    steak sauce
  • 1 sprig
    rosemary
  • CONDIMENT
  • tomato jelly
  • half mayo/ half lingonberry jam

How To Make buttered wine steamed beau monde burgers

  • 1
    In a large mixing bowl, mix all the patty ingredients by hand. Continue to mix and knead for about 5 minutes. I prefer the lamb/bison meat mixture. When using the lamb, I recommended being a little heavy handed with the Chinese Five Spice.
  • 2
    Make the patties to your desired thickness and set on a plate.
  • 3
    In a large sauce/frying pan, place your steaming ingredients. When the butter has melted on a low to medium heat, place in your patties. Place a lid or tin foil the pan.
  • 4
    Cook on low medium, completely covered. The slower they cook, juicier they are. Flip over once, during cooking. Completely cover and always have liquid in the pan.
  • 5
    When cooked to your desired doneness, medium rare for me, medium well for my husband, turn off heat. Leave in juice until plated. When using pork in your mixture, cook well done.
  • 6
    I recommend as the condiment of choice, either tomato jelly or a mixture of half lingonberry jam/ half mayonnaise (short version). Plate as you would with your favorite garden leaf lettuce, melted mild cheese, a few leaves of fresh basil, and fresh tomatoes. (I love these with Black Krim from my garden!)
  • 7
    Remember to save the steam mixture and pan drippings to add to your next soup stock.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Buttered Wine Steamed Beau Monde Burgers:

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