Sunday, June 14, 2009
Wild Mushroom-Cheddar Burger
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
- 1 small shallot, finely diced
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- 1 1/2 tablespoons canola oil
- 4 slices sharp cheddar cheese
- 4 hamburger buns, split; toasted, if desired (see below)
- Chipotle Ketchup (optional, recipe follows)
Directions
Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers, using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
Chipotle Ketchup
- 1 cup ketchup
- 2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
Makes 1 cup