Beef Burger with Shiitake
Serves 4 4 oz. fresh shiitake, chanterelle, or other mushrooms, sliced 2 Tbsp butter or olive oil 3/4 to 1 pound ground beef 1/4 to 1/2 cup blue cheese 1/4 to 1/2 cup onion 1/4 tsp fish sauce 1 tbsp Worcestershire sauce a little salt and pepper 4 hamburger buns 1 to 3 oz. salad mix, sprouts or shoots
Remove stems from mushrooms and save for soup stock in the freezer. Slice mushroom caps. Heat skillet or pan and add 2 Tbsp butter or olive oil, then add mushrooms when fat is hot. Saute until soft and slightly browned, about 5 minutes. Set aside and cover. You can also saute the onions, separately, or use them raw – depending on your preference.
Prepare grill for burgers and buns. Blend cold ground meat with chopped onion, crumbled cheese, fish sauce, Worcestershire sauce, and salt and pepper; then form into thick patties and place on hot grill. Flip patty once and grill on remaining side until done. You can also sear on cast iron skillet at medium-high heat. Remove burgers to platter and cover until ready to serve. While burgers are cooking, brush bun faces with butter or oil and grill or sear briefly, then set aside.
Place burgers on grilled buns, then top with sautéed mushrooms and salad mix, sprouts or shoots. Serve open face or top with remaining bun. Enjoy!
Okay, our burgers never look perfect (all round like they were cut out by a giant cookie cutter), but they are fabulously tasty!
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