Wild Mushroom-Cheddar Burger |
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Prep Time: 60 Minutes Cook Time: 17 Minutes |
Ready In: 77 Minutes Servings: 4 |
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Bobby Flay Ingredients:
2 tablespoons olive oil |
1 tablespoon unsalted butter |
12 ounces assorted mushrooms, chopped (such as cremini, lobster, chanterelles, and stemmed shiitakes) |
1 small shallot, chopped |
kosher salt |
fresh ground black pepper |
1 tablespoon chopped fresh thyme leave |
2 tablespoons chopped fresh flat-leaf parsley |
1 1/2 lbs ground chuck or 1 1/2 lbs ground turkey |
1 1/2 tablespoons canola oil |
4 slices sharp cheddar cheese |
4 hamburger buns, split, toasted |
chipotle ketchup |
Directions:
1. Heat the olive oil and butter in a large saute pan over high heat until almost smoking.
2. Add in the mushrooms and cook/stirring occasionally, until soft, about 5 minutes.
3. Add in the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
4. Stir in the thyme and parsley; transfer to a bowl.
5. 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.
6. Season both sides of each burger with salt and pepper.
7. Cook the burgers, using the canola oil—heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
8. Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
9. During the last minute of cooking—top each burger with a slice of cheese and a basting covering.
10. Place the burgers on the bun bottoms and top each burger with chipotle ketchup and a large spoonful of the mushrooms.
11. Cover with the bun tops and serve immediately.
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