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Wild-mushroom cheddar burger

Are you tired of burgers yet this month? Me neither.

Ok, I’m getting somewhat tired. As a matter of fact, the annual Memorial Day BBQ has gone from a smorgasbord of burgers and toppings to simply smoking ribs and chicken. I’ll be a little relieved when May is over, but in the meantime, it’s been a great ride and only a few stinker pictures that needed re-shoots, which has always been a nightmare for me with burgers and sandoozles.

This one is topped with a chipotle ketchup made from processed ketchup and canned chipotles. Because we had chipotle hot sauce in the house, I used some drops of that until the ketchup had the flavor I was looking for. That being said, chipotles are readily available at your grocer, usually near the salsas, tacos shells, etc.

2014-05-13 22.52.38

Recipe courtesy of Bobby Flay
Serves 4

  • 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)
  • 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
  • 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. (See Bobby’s cheese melting tip)
  • 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

  • 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.

 

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