Hamburguesa de bistec de Wisconsin
Wisconsin Steakhouse Burger
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Category
Beef
With the rich mushrooms, the Emmentaler and Aged Cheddar, and the bite of the horseradish, this burger pays homage to the old supper clubs of Wisconsin. Just one bite and you’ll be transported to the candlelit tables, leather seating, and old structures of the Northwoods.
Damon Holter
Ingredients
- 3 lbs. Ground Beef
- 2 Tbsp. Granulated Garlic
- 2 Tbsp. Salt
- 2 Tbsp. Pepper
- 1 lb. Mushrooms
- 3 Tbsp. Demi Glace
- Shredded Emmentaler Cheese (or Swiss if you are in a pinch)
- Sliced Two Year Aged White Wisconsin Cheddar Cheese
- Crispy Fried Onions
- Baby Arugula
- ½ C Mayonnaise
- 3 Garlic Cloves
- 2 Tbsp. Olive Oil
- 1 Tbsp. Lemon Juice
- 1 tsp. Black Pepper
- ¼ tsp. Salt
- 1 C Mayonnaise
- ½ C Horseradish Sauce
- 2 tsp. Lemon Juice
Garlic Aioli
Horseradish Mayo:
Directions
Heat grill to 375°.
Slice mushrooms and sauté in Demi Glace in a cast iron pan. Remove when mushrooms are soft. Can continue to cook on bottom rack of grill while grilling burgers on the top rack.
Combine ground beef with granulated garlic, salt and pepper. Form into 6 equal balls. Press balls into uniform patties.
To make garlic aioli, press garlic cloves and olive oil together until paste forms. Add remaining ingredients and whisk well. Refrigerate until ready to use.
Combine ingredients for horseradish mayo. Refrigerate until ready to use.
Place patties on grill for 5 minutes, flip and cook for an additional 5 minutes, or until desired doneness is achieved (145° for medium-rare, 160° for medium) Add shredded cheeses at this time to melt.
Spread horseradish mayo on bottom bun. Top with arugula, burger, mushrooms, fried onions, and finish with the garlic aioli on the top bun.
