Up-to-the-minute ingredients combine to transform burgers into haute cuisine. Restaurant menus are calling these types of burger appetizers “sliders” – just so you know. Patties stay lovely, lean and moist by oven-baking instead of grilling or broiling.
| 1 pkg (14 g) |
dried porcini mushrooms |
| 1 tbsp (15 mL) |
olive oil |
| 4 |
cloves garlic (unpeeled) |
| 1-½ lb (750 g) |
Lean Ground Beef Sirloin* |
| 1 tbsp (15 mL) |
finely chopped fresh tarragon |
| 1 tsp (5 mL) |
salt |
| ½ tsp (2 mL) |
pepper |
| 23 |
dinner rolls, split in half horizontally |
| |
Arugula leaves |
| 3 oz (75 g) |
soft goat cheese, crumbled |
| 14 |
cherry tomatoes, sliced |
- Combine porcini mushrooms with 1 cup (250 mL) boiling water; let stand for 20 minutes. Drain and rinse; chop finely and set aside.
- Heat oil in small skillet over very medium heat. Add unpeeled garlic; cook, stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with back of spoon. Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine.
- Form into twenty-three, ½-inch (1 cm) thick patties. Place on rack on parchment-paper lined baking sheet. Cook in 375°F (190°C) oven until digital thermometer inserted sideways into centre of several patties reads 160°F (71°C), about 25 minutes.
- Place arugula on bottom half of each bun; top each with cooked patty, goat cheese, 3 tomato slices and bun top.
* Other options: Lean Ground Round, Chuck or Lean Ground Beef