Buttered Wine Steamed Beau Monde Burgers Recipes

WINE STEAMED BURGERS

Steps:

• 1. Mix all ingredients for burgers together and shape into patties. The patties will be a bit moist.
• 2. Place the steaming ingredients in a large frying pan. Bring to a simmer and place patties in the liquid. Place a lid on the pan and let the patties steam on medium low heat.
• 3. Cook to desired doneness flipping once during cooking.

BEEF STEAMBURGERS

Steps:

• Over medium high heat brown ground beef and onion until beef is no longer pink and onions are translucent.
• Drain mixture to remove fat.
• Add remaining ingredients except salt and pepper.
• cook over medium to medium low heat for 20-30 minutes.
• Add salt and pepper to taste.
• Serve on hamburger buns.

BEAU MONDE SEASONING - CLOSER TO THE REAL THING!

Steps:

• Toss it in a jar with about 6 - 10 grains of rice if you live in a humid environment and plan on opening and shutting the jar a few times over a couple of months. Shake it up good, that's pretty much it.
• Note: Please review this recipe as it pains me to see the weird mixes for Beau Monde that are passing on the net!

BUTTERED WINE STEAMED BEAU MONDE BURGERS

Steps:

• In a large mixing bowl, mix all the patty ingredients by hand. Continue to mix and knead for about 5 minutes. I prefer the lamb/bison meat mixture. When using the lamb, I recommended being a little heavy handed with the Chinese Five Spice.
• Make the patties to your desired thickness and set on a plate.
• In a large sauce/frying pan, place your steaming ingredients. When the butter has melted on a low to medium heat, place in your patties. Place a lid or tin foil the pan.
• Cook on low medium, completely covered. The slower they cook, juicier they are. Flip over once, during cooking. Completely cover and always have liquid in the pan.
• When cooked to your desired doneness, medium rare for me, medium well for my husband, turn off heat. Leave in juice until plated. When using pork in your mixture, cook well done.
• I recommend as the condiment of choice, either tomato jelly or a mixture of half lingonberry jam/ half mayonnaise (short version). Plate as you would with your favorite garden leaf lettuce, melted mild cheese, a few leaves of fresh basil, and fresh tomatoes. (I love these with Black Krim from my garden!)
• Remember to save the steam mixture and pan drippings to add to your next soup stock.