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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
  
• ½ cup thinly sliced shallots
  
• 3 cloves garlic, thinly sliced
  
• 1 teaspoon minced fresh thyme leaves or ½ teaspoon dried thyme
  
• ½ cup Madeira wine
  
• Kosher salt
  
• Freshly ground black pepper
  
• 1½ pounds ground chuck (80% lean)
  
• 2 tablespoons low-sodium soy sauce
  
• 4 thick slices Gruyère cheese
  
• 4 French rolls, split
  
• ¼ cup mayonnaise
  






Instructions



1. In a large skillet over medium-high heat, warm the oil. Add the mushrooms, shallots, garlic, and thyme, and sauté 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 ¼ teaspoon salt and ¼ teaspoon pepper.
   
   
2. Mix the ground chuck, soy sauce, ½ teaspoon salt, and ½ 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.
   
   
3. Prepare the grill for direct cooking over medium-high heat (400° to 500° F).
   
   
4. 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.
   
   
5. Build each burger on a roll with mayonnaise, a patty, and the mushroom mixture. Serve warm.
   
   Serves 4