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.
Recipe courtesy of Bobby Flay
- 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.
- 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.