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Porcini-Gorgonzola Burgers with Veal Demi-Glace


Porcini-Gorgonzola Burgers with Veal Demi-Glace Recipe

Ingredients:
  • 3 tablespoons vegetable oil
  • 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones)
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk with leaves, chopped
  • 12 cups cold water, divided
  • 2 teaspoons tomato paste
  • 2 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 1/4 teaspoon black peppercorns
  •  
  • 2 cups dry red wine
  • 2 cups water
  • 1 1/2 ounces dried porcini mushrooms,*broken into 1/2-inch pieces
  •  
  • 3 pounds ground sirloin
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  •  
  • 2 tablespoons (1/4 stick) chilled unsalted butter
  • 6 4-inch square or round sourdough rolls, halved horizontally
  • Fresh arugula
  • Olive oil
  • 6 1/4-inch-thick slices Gorgonzola cheese
Directions:
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