Saucy Saute Burger #2 served with Asparagus Fry's

 #2 of the Saucy Saute Burger series. I've got about 6 or 7 more of these to go. They will all have the Sauteed Mushrooms & Onions so get used to doing them. This has a cool blend of Gruyere cheese and Raspberry Ketchup. We paired this with a nice 08 Turley Old Vine Zin. Yum!!

Asparagus fry's are easy to do and have you feeling a little less guilty as you rifle them down!

Time to shop..

Pretzel Buns (Trader Joe's) cut in half and buttered each side.

Ground Turkey (or Beef if you wish)

1 cup sliced Crimini Mushrooms

1/2 cup sliced Shiitake Mushrooms

1/3 cup Red Wine (might as well make it a Zin and fill a glass. I did)

1 Vidalia Onion sliced thin

8oz Gruyere Cheese

4 tbsp Butter

4 tbsp Olive Oil 

3 tbsp Turbinado Sugar

2 tbsp Worcestershire Sauce

2 cloves Garlic diced

1 sprig fresh Thyme 

Ketchup
4 tbsp Raspberry Jam
4 tbsp Organic Ketchup

 (Mix above two together. Its that simple)

Fry's
1 Bunch Asparagus
2 egg whites
1/2 cup Bread Crumbs
1/2 cup grated Parmesan Cheese
2 tbsp flour
S & P
Olive Oil


Lets do the Fry s first so they can bake as your doing your burgers.
Heat oven to 425. Set out 2 pie tins. In one have your egg whites in the other bread crumbs, cheese, flour, and S & P mixed together good. Simply coat Asparagus with the egg whites then cover in the bread crumb mixture. Place on wire rack set into baking sheet and bake for 15 minutes till crispy. Top with a little olive oil and serve. 
Burger time...

First, make the ground meat into patties and season with S & P (only) on both sides. Divide the oil and butter into two saute' pans. One on low heat the other on medium. In the medium pan add the garlic and saute for 2 or 3 minutes. Then add the mushrooms, wine, Worcestershire, and thyme. Bring to simmer, reduce heat to low and stir occasionally till thickened. S & P to taste. In the other pan add the onion, sugar, S & P. Occasionally stir on low heat till onions are semi-soft. I don't like them to cook all the way. Still like a little firmness to them. In another pan (Cast Iron preferred)  cook burgers on med heat till desired finish. Obviously with turkey, make sure there in no pink on the inside (about 4 min each side). Top with Gruyere cheese and cover pan to melt. Remove when done and set aside to rest for 2 to 3 minutes. In same pan, brown buns butter-side down. When finished, assemble burgers with a bunch of the ketchup on the bottom bun and get ready. Dang that's good! 

Cream of Wild Mushroom Soup

A perfect dish for a cold night. Simple to make and damn good. Its not super heavy and its loaded with flavor. Had a great wine that paired perfectly with this. Bodegas Paso Robles 2008 Pimenteiro. If your into it I would suggest you get a bottle, it is that good.

www.bodegaspasorobles.com

 You can make this as a starter or with a great loaf of bread it will fill you up as a main. Lets get to shopping!

1/2 cup Oyster Mushrooms

1/2 cup Shiitake Mushrooms

3/4 cup Cremini Mushrooms

2 tbsp Olive Oil

6 tbsp unsalted Butter

2 tbsp unsalted butter ***

1 Yellow Onion chopped ***

2 carrots chopped ***

3 clove garlic smashed***

1 sprig fresh thyme ***

1 tbsp chopped fine fresh thyme

2 cups chopped leeks (white & green parts)

1/4 cup flour

3 1/2 cups broth (see below)

1 cup white wine (Sauvignon Blanc)

1 cup heavy cream

1 cup half & half

1/4 cup chopped Italian parsley

*** = for broth

For the broth you can buy a pre made vegetable broth but I really suggest you make your own. Its quick and pretty painless. You will be happy you did.

Lets start, your gonna need a cup of wine later so might as well open it up pour a  glass for companionship.
Clean the mushrooms by wiping them with a dry paper towel. Remove stems and set aside for broth. Cut mushrooms into bite size pieces.

Let get going on the stock. In large pot heat the olive oil and 2 tbsp butter over medium heat. Add mushroom stems, onion,garlic, carrots, and sprig thyme. S & P generously. Cook for 10 to 15 minutes till browned and vegetables are soft. Add 5 cups of water, bring to boil and the reduce to simmer till liquid is reduced to about 3 1/2 cups. about 30 minutes. In a separate pot heat 6 tbsp butter over medium low heat. Once melted add leeks and S & P. Cook for 15 to 20 till leaks start to brown, stirring occasionally. Add mushrooms and cook for another 10 minutes till mushrooms are soft. Stir in flour and cook for additional minute then add white wine and scrape up anything that was stuck to the pot. Your stock should be ready, strain stock and add liquid to pot. Add chopped thyme, S & P and bring to boil, reduce heat and simmer for 20 minutes. Might as well pour another glass of wine while your waiting. After the 20 minutes add the heavy cream, half & half. and chopped parsley. Stir good and heat through. Do not boil. S & P to taste and serve it up

           Bodegas Paso Robles