Porcini Gorgonzola Burgers

By Janet-2

Ingredients

• Demi-Glace:
• - ready made veal demi-glace
• - 3 tbsp. vegetable oil
• - 1 medium onion, chopped
• - 1 medium carrot, chopped
• - 1 celery stalk with leaves, chopped
• - 12 cups cold water, divided
• - 2 tsp. tomato paste
• - 3 fresh parsley sprigs
• - 2 fresh thyme sprigs
• - 1/4 tsp. black peppercorns
• - 2 cups red wine
• Burgers:
• - 2 cups water
• - 1 1/2 ounces dried porcini mushrooms, chopped to 1/2 inch pieces
• - 3 lbs. ground sirloin
• - 1 1/2 tsp. salt
• - 1/4 tsp. ground black pepper
• - 2 tbsp. (1/4 stick) butter
• - 6 4-inch square or round sourdough rolls
• - fresh arugula
• - olive oil
• - 6 1/4 inch thick slices of Gorgonzola cheese

Preparation

Step 1

For Demi-glace:
Heat oil in heavy large pot over medium high heat. Add veal bones and saute until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Saute until browned, about 6 minutes.

Add 2 cups of cold water, tomato paste, herbs, and peppercorns. Bring to a boil, scraping up the brown bits. Add bones with any accumulated juices, then remaining 10 cups of water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4 cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered for 1 hour.

Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace about 25 minutes.

For burgers:

Bring 2 cups of water and mushrooms to boil in small saucepan. Remove from heat, cover and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to a glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely.