Wild Mushroom Cheeseburgers
Source of Recipe
From "Weber's Big Book of Burgers"
List of Ingredients
- 2 tablespoons extra-virgin olive oil
- 8 ounces assorted mushrooms, such as shiitake, oyster, and chanterelle, cleaned and cut into slices
- � cup thinly sliced shallots
- 3 cloves garlic, thinly sliced
- 1 teaspoon minced fresh thyme leaves or � teaspoon dried thyme
- � cup Madeira wine
- Kosher salt
- Freshly ground black pepper
- 1� pounds ground chuck (80% lean)
- 2 tablespoons low-sodium soy sauce
- 4 thick slices Gruy�re cheese
- 4 French rolls, split
- � cup mayonnaise
Instructions
- In a large skillet over medium-high heat, warm the oil. Add the mushrooms, shallots, garlic, and thyme, and saut� until lightly browned, 10 to 11 minutes, stirring occasionally. Pour in the wine and cook until it has evaporated, about 2 minutes, stirring often. Remove the mushroom mixture from the heat and season with � teaspoon salt and � teaspoon pepper.
- Mix the ground chuck, soy sauce, � teaspoon salt, and � teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
- Prepare the grill for direct cooking over medium-high heat (400� to 500� F).
- Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160� F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over direct heat.
- Build each burger on a roll with mayonnaise, a patty, and the mushroom mixture. Serve warm.
Serves 4
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