- 1/2 pound sliced bacon, cut into 1/2-inch pieces
- 1 1/2 cups chopped yellow onions
- 1 pound cremini or button mushrooms, wiped clean and thinly sliced
- 2 1/2 teaspoons salt
- 1/2 cup minced shallots
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary leaves
- 1/2 cup dry red wine
- 2 tablespoons flour
- 2 cups rich beef stock
- 1/2 cup heavy cream, plus 2 tablespoons
- 1 1/2 pounds ground beef, such as chuck
- 3/4 pounds ground veal
- 1/2 pounds ground pork
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon minced garlic
- Freshly ground black pepper
- 2 tablespoons cold unsalted butter
- 2 tablespoons chopped chives
- Roasted Garlic Mashed Potatoes, recipes follow
In a large skillet over medium-high heat, cook the bacon until most of the fat is rendered but it is not yet crisp. Transfer the bacon to the bowl of a food processor and set aside. Remove all but 3 tablespoons of the bacon fat from the skillet. Reserve the additional rendered bacon fat in a small bowl and set aside.
Add the chopped onions to the fat in the pan and cook, stirring occasionally, until very soft and caramelized around the edges, about 6 minutes. Combine the onions with the bacon in the bowl of the food processor and process until smooth. Transfer to a large bowl and set aside to cool.
Heat 3 tablespoons of the remaining bacon fat in the pan. Add the mushrooms and 1 teaspoon of the salt, and cook, stirring occasionally, until they have released their liquid and are golden brown around the edges, about 5 minutes. Add the minced shallots, thyme, and rosemary, and cook until the shallots are soft, about 2 minutes. Add the red wine and cook until almost completely evaporated. Sprinkle the flour over the shallots and mushrooms, and stir to combine. Cook for 1 minute. Add the beef stock and cook for 5 minutes, until thickened. Add 1/2 cup of the heavy cream, stir to combine, and cook until the sauce is thick enough to coat the back of a spoon and the flavors come together, about 6 minutes. Cover and keep hot while you prepare the meat patties.
Preheat the broiler to 500 degrees F.
In the mixing bowl with the pureed onion-bacon mixture, add the beef, veal, pork, remaining 2 tablespoons of heavy cream, egg yolks, mustard, Worcestershire Sauce, garlic, remaining 1 1/2 teaspoons of salt, and pepper, and mix lightly but thoroughly.
Shape into 6 oval patties, about 1 cup each, and 1-inch thick, and transfer to a nonstick baking sheet or broiling pan. Broil the patties close to the heat source, about 4 minutes on each side for medium-rare.
Serve the patties immediately with the Roast Garlic Mashed Potatoes, with some of the mushroom sauce ladled over the top.
Roast Garlic Mashed Potatoes:
- 3 heads of garlic, top 1/2-inch cut away
- 3 tablespoons olive oil
- Freshly ground black pepper
- 2 pounds baking potatoes, like russets or Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 stick unsalted butter, at room temperature
- 3/4 cup heavy cream
Preheat the oven to 375 degrees F.
Place the garlic on a pie pan and drizzle with the oil. Season lightly with salt and pepper, and roast for until the garlic is very tender and golden brown, about 1 hour. Remove from the oven and let cool. When cool enough to handle, squeeze the head to release the cloves into a small bowl. Use a fork to mash the garlic until smooth.
Place the potatoes and 1 teaspoon of salt in a medium pot and cover with water by 1-inch. Bring to a boil. Reduce the heat to a simmer and cook until fork tender, about 15 minutes. Drain in a colander. Return to the saucepan over medium heat and cook 1 minute. Reduce the heat to low, add the mashed garlic and butter, and mash using a hand-held masher. Add the cream and continue to mash until thoroughly combined and the desired consistency is reached. Season, to taste, with salt and pepper, and serve immediately.
Yield: 6 servings