WFC my 3rd Build

Well I had my 2 first day burgers set in stone and I practiced and tweaked them several times a week on the phone with my friend Julie, who would be joining me in Vegas to help me cook, hold my hand, and talk me off the ledge as needed.

 We planned out our cooking and began to develop a time table for the allotted time frame. We were comfortable with our plan, and began to think the possibility of making the top ten cut. What if? What if out of 50 chefs, professional competitors and restauranteurs and a few home cooks.. What IF we make the cut and cook again on the second day? What if? Well. I'm a lucky girl and stranger things have happened so just in case I need to develop a recipe for the day 2 requirements. The challenge for the finals  was to make a steakhouse burger with the infused ingredient of A-1 Sauce. I came up with an idea to make a fancy mushroom Swiss with Marsala wine reduction topped with onion straws. 

So yes, this is fabulous!

Mushroom Swiss Marsala Burger with A-1 Sauce

 

Marsala Reduction, solids set aside (recipe included)

Sautéed Mushroom Mix 

4 lbs 80/20 ground chuck

½ to ¾ cup A-1 Sauce

½ cup ground shitake mushroom powder, divided

2 tsp garlic powder

Salt

16 slices of thin-sliced baby Swiss cheese

 Onion Straws 

 4 King’s Hawaiian sandwich rolls, toasted

 

Mix meat with reserved solids from Marsala reduction, A-1 Sauce, and enough ground shitake mushrooms to form patties. Season each side of patties with garlic powder and salt, then remaining dried shitake mushroom powder, pressing into each patty.

Refrigerate for 15 min. Brush each patty with Marsala Reduction then grill until cooked, basting every few minutes. Turn off grill, Top with cheese, Set aside.

 

 

To assemble, brush Bun top and bottom with Marsala Reduction, top with beef patty, cheese, mushroom mixture, marsala reduction, onion straws, drizzle with marsala reduction and top with bun top.

 

 Marsala Reduction

 

1 T Olive Oil

4 minced shallots

6 cloves garlic, smashed

1 cup finely diced white mushrooms

¼ cup ground dried shitake mushrooms

¼ cup parsley

1 T Tomato Paste

3 T A-1 Sauce

2 to 3 Cups Marsala Wine, divided

½ to 1 Cup Beef Stock

2 T butter

 

 

Sautee shallots and garlic and mushrooms in olive oil until mushrooms release moisture, and begin to brown. Add dried mushrooms and continue to cook for 1 minute.

 

Add tomato paste and A-1 Sauce, cook until stuck to pan.

 

Deglaze with ½ cup wine, bring to boil andscrape pan while slowly adding rest of wine,beef stock and butter. Simmer until reduced. Strain and set aside solids for beef patties.