Salisbury Steak is just a lovely way of saying that we’re looking at a thick hamburger “steak” with gravy.  And I’m all over that.  I hate those thick burgers, that in order to eat them you have to unhinge your jaw, like a python.  I always eat those types of burgers with a knife and fork anyway, so why not add some terrific gravy?  So, we’re off to the races, with some good 80/20 ground chuck formed into anywhere from three-quarters to one-inch thick patties.  I pan-fry these, but you can absolutely grill them.  You would have to for go the reserved burger fat and make the gravy with butter instead.  Oh, no!  That would be terrible, wouldn’t it?  I can, in fact, make a case for using butter to sauté the onions, shallots, garlic and mushrooms.  Don’t freak out about the ketchup.  It’s really just a flavor enhancer, not a flavor in and of itself.  You won’t even realize it’s there, but the sauce is much better with it added, than without it.

Place the burgers in a large, heavy skillet heated over medium-high heat.  Do not move them; leave them for 3-5 minutes or until a nice brown crust forms.

Turn; do not move them.  Add the onions, shallots and garlic to the skillet, using the fat from the burgers to sauté them; cook for about 2 minutes, stirring frequently.  Add the mushrooms; cook, stirring occasionally for 2 minutes.  Remove the burgers when they are cooked to your liking; set aside (you may want to loosely tent them with foil).  Deglaze the pan with the wine.  Bring to the simmer and simmer for 30 seconds.  Stir the thickening agent into the stock; add the capers and ketchup and give it a good stir until completely combined (clearly I didn’t do that.  I just added the capers and ketchup directly to the mushrooms, then added the stock/arrowroot mixture).  Pour the mixture into the pan, lower the heat and simmer for 1-2 minutes or until the mixture is thickened.

Toast the bread slices, top with a few tablespoons of the onion/mushroom mixture, then the burger, the cheese and more of the onion/mushroom mixture.  Serve immediately.  The hot onion/mushroom mixture will slightly melt the cheese.  The bread absorbs the juices and it’s all a gooey, yummy, messy dinner.  The very best kind!