Emeril Lagasse Pasta & Beyond Recettes - Page 10

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INGREDIENTS

1 ½ lb beef chuck, cubed

1 tsp. salt

1 tsp. ground

black pepper

8 oz Swiss cheese, cubed

6 baby belle or

cremini mushrooms,

cleaned & trimmed

1 shallot

2 tbsp. steak sauce

Mushroom

Swiss Burgers

DIRECTIONS

Season the beef with the

salt and black pepper.

Freeze the beef for 1 hour

before grinding.

With the Meat Grinder

Housing attached to the

Pasta & Beyond, press

the Power Button and

then the Forward Button.

Grind the cheese, then

the mushrooms, and

finally the meat.

NOTE:

during grinding. Do not let meat get hard.

SERVES 6

Freeze meat to keep firm and cold

In a bowl, combine the meat,

cheese, mushrooms, shallot,

and steak sauce. Form the

mixture into six patties.

On the stove top, pan sear

the patties on each side until

the desired doneness is

reached.

Serving suggestion:

Serve on a salad or between

brioche rolls.