All Recipes

Marsala Burgers

45 Min Total


1 Pound Ground Sirloin (or substitute ground turkey or chicken)

2 Tablespoons Yellow Onion, finely chopped

1 Clove Garlic, minced

1 Teaspoon Salt

1/2 Teaspoon Pepper

1-2 Dashes Worcestershire Sauce

4 Slices Pancetta or Bacon, chopped

2 Cups Cremini Mushrooms, sliced

2 Large Garlic Cloves, minced

1 Tablespoon Shallot, minced

1 Tablespoon Tomato Paste

1 1/2 Cups Marsala Wine

1 1/2 Tablespoon Fresh Lemon Juice

3 Tablespoons Unsalted Butter, room temperature

Sliced Provolone Cheese

4 Martin’s Sandwich Potato Rolls

Serves: 4


Step 1

Heat the grill to medium-high. To prepare the burger patties, combine the ground sirloin, onion, garlic, salt, pepper and Worcestershire sauce in a medium bowl. Mix together until well combined. Form into 4 equal sized patties. Refrigerate until ready to use.

Step 2

Add the pancetta to a skillet over medium heat pan; sauté, stirring occasionally until pancetta is brown and crisp, about 4 minutes. With a slotted spoon, transfer the pancetta to a paper-towel lined plate.

Step 3

Add the mushrooms to the skillet and increase heat to medium-high; sauté, stirring occasionally, until liquid evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot; sauté for 1 minute.

Step 4

Return the cooked pancetta to the pan and add the tomato paste; stir until tomato paste begins to brown, about 1 minute.

Step 5

Remove from heat and add the Marsala; then return to high heat and simmer vigorously, stirring occasionally, until reduced to about 1 ¼ cups (about 5 minutes). Stir in the lemon juice. Whisk in the butter until completely melted. Keep warm over low heat while grilling the burgers.

Step 6

Grill the burgers, 3-5 minutes per side, until cooked through and no longer pink (160˚ F on an instant read thermometer). Add a slice of provolone to each patty in the last few minutes of cooking.

Step 7

Toast the Sandwich Potato Rolls on the grill (or alternate method such as oven or stovetop) until lightly golden. Assemble the burgers on the buns and spoon the Marsala topping over the patties. Serve immediately.

Recipe adapted from: