12 oz ground beef (85%/15% works well here) or ground chuck
Salt and freshly ground black pepper
1 tablespoon unsalted butter
1tablespoon olive oil
1 large shallot, finely chopped
2 garlic cloves, smashed
2 ounces assorted mushrooms, sliced
3/4 cup Lombardo Marsala Sweet
1/2 cup low-sodium beef broth
1 fresh rosemary sprig
4 oz sharp cheddar cheese
crusty French bread baguette
Heat a cast iron skillet over medium high heat.
Shape the ground beef into 4 oblong patties, about 4 inches long each.
Drizzle the patties with a little olive oil and sprinkle with salt and pepper;
repeat on the opposite sides. Cut the french bread into pieces a little shorter
than each of the patties and set aside.
Brown the patties in the skillet on both sides until the burgers are medium
rare. Transfer the burgers to a plate and keep warm; leave the juices in the
Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the
shallot and garlic. Sauté until fragrant, about 30 seconds. Add another 1/2
tablespoon of the olive oil, if necessary. Add the mushrooms and sauté until
tender and the juices evaporate, about 3 minutes. Season with salt. Add the
Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the
broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes.
Return the burgers to the skillet. Cook burgers until they are medium, turning
to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1
oz of cheese to the top of each burger and cover the pan to allow the cheese to
melt, about 2 minutes.
When the cheese has melted, remove the burgers from the pan and place on the
French bread. Top the burgers with Marsala sauce and then the top of the French
bread. Serve hot.