Steak House Mushroom Burger with Creamed Spinach

Steak House Mushroom Burger with Creamed Spinach

I admit this doesn't look too pretty on the plate, but it's fast to make, filling, and has a great beefy taste.  This was our first experience with home-ground beef, and we could really tell the difference.  The texture and flavor were superior to any store-bought hamburger meat that we've ever had.  We omitted the toast this time, but it's really good when it soaks up the sauce.

Seasoned, mixed and ready to cook

Using the electric grill when it's cold outside is nice, and has the added convenience of cooking the burgers faster because of the top plate.  My patties were about 1" thick before I put the grill down.

Creamed Spinach

The cayenne and the nutmeg add a lot of flavor to the Spinach.  A little goes a long way, especially with the nutmeg.  I've read that cooked spinach is much better for you than raw, and this is one of the few cooked spinach dishes that I enjoy.

(Cuisine at Home, Cuisine TONIGHT Grilling, pp 60-61.)


For the Burger:

• 8 oz Mushrooms, sliced
• 1 tsp Garlic, minced
• 1 lb Ground Beef
• 1 Tbsp Soy Sauce
• 1/4 tsp Black Pepper
• 1 Tbsp Olive Oil
• Parmesan, grated
• 4 slices Texas Toast

For the Creamed Spinach:

• 2 Tbsp Butter, unsalted
• 1/4 C Onion, minced
• 2 Tbsp AP Flour
• 1/2 C Half-and-Half
• 1/2 Chicken Broth
• 4 C Fresh Spinach
• Salt, Cayenne Pepper and Nutmeg
• 1 Tbsp Parmesan, grated
• 1/2 tsp Lemon Juice

1. Use large skillet to saute Mushrooms in oil over medium-high, 3-4 minutes.  Stir in Garlic, cook 1 minute, then season with S&P to taste.  Remove skillet from heat and put mushrooms in bowl.
2. Add Ground Beef, Soy Sauce, Pepper and Olive Oil to Mushrooms.  Mix thoroughly.  Divide into four portions and shape into burger patties.
3. Grill Burgers, flipping once, about 3-4 minutes.  Remove and grill Texas Toast until GBD.
4. Melt Butter in same skillet over medium-low heat.  Add Onion, cooking until soft, about 3-4 minutes.  Stir Flour into onion and cook 1 minute.
5. Stir in Half-and-Half, Chicken Broth, Cayenne Pepper and Nutmeg.  Bring to a boil, reduce heat and simmer for 2 minutes.  Taste and add Salt if necessary.
6. Add Spinach, stirring until wilted.  Add Parmesan and Lemon Juice.
7. Put Toast on plate, Burger on top, and then Spinach. Garnish with Parmesan.