Marsala Burgers

Directions

1. 1
   In a mixing bowl, combine the ground meats with the garlic, nutmeg, salt and pepper, and chopped parsley.
2. 2
   Score the meat into 4 equal portions, then form patties thicker at the edges and thinner at the center for even cooking.
3. 3
   Preheat a large nonstick skillet with 1 tablespoon of the EVOO over medium-high heat.
4. 4
   Add the patties to the hot skillet and cook for about 8 minutes total for medium-rare, 10 minutes for medium, or 12 minutes for well-done, turning once.
5. 5
   Meanwhile, heat a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
6. 6
   Add the mushrooms to the hot oil and saute until golden brown.
7. 7
   Season with salt, pepper, and the thyme.
8. 8
   (Hold off seasoning until the mushrooms are brown because the salt will draw out liquids that would otherwise slow down the browning process.)
9. 9
   Douse the pan with the Marsala and reduce for 30 seconds, then add the butter, melt, and turn off the heat.
10. 10
    If the rolls are not super-crusty, warm them in the oven on low heat.
11. 11
    To assemble, place a patty on the roll bottom and top with mounds of Marsala mushrooms.
12. 12
    Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.