Marsala Burgers

Marsala Burgers

Yield: 4

Marsala Burgers

Burgers may also be grilled on a charcoal or gas grill.


  • 16 ounces ground beef or 16 ounces ground chuck
  • salt & freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large shallot, finely chopped
  • 2 garlic cloves, smashed
  • 2 ounces mushrooms, sliced (button or assorted)
  • 3/4 cup sweet marsala wine
  • 1/2 cup low sodium beef broth
  • 1 fresh rosemary sprig
  • 4 ounces sharp cheddar cheese or 4 ounces provolone cheese
  • 4 Kaiser rolls


  • 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 pan.
  • Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds.
  • 5
  • Add another 1/2 tablespoon of the olive oil, if necessary, then add the mushrooms and saute 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 Kaiser rolls Top the burgers with Marsala sauce. Serve hot.


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