Wild Mushroom Cheddar Burger originally published on Food and Fond Memories on July 1, 2011 by sandyaxelrod Leave a Comment (Edit)
Wild Mushroom Cheddar Burger
Perfectly Melted Ooey Gooey Cheese
Slicing up the crimini and shiitake mushrooms with my gorgeous new Shun Kaji chef knife
Luscious Sautéed Mushrooms and Shallots
After almost an entire week of preparing and eating seafood each night for dinner I was craving MEAT! So I took out some organically fed ground beef and I couldn’t decide whether I wanted to make spaghetti and meatballs or burgers but I figured I had time to make that decision. First I checked my fridge and pantry to make sure I had everything on hand to make either dish. That didn’t really help because there were no missing items. Still undecided I went up to our gym to do my daily walk on the treadmill with Bobby Flay. I wish. He was actually on my DVR in the gym. I have all of his shows recorded so I can watch while I’m doing my cardio. Not only does the time pass quickly but usually I also get inspired about what to serve for our nightly repast. And Bobby did not disappoint me. The episode of Grill It! With Bobby Flay that I watched just happened to be all about burgers so by the time I finished walking my mind was made up, we were having burgers. Little did I know until Steve came home that he was hoping I would be grilling burgers for dinner. Okay, the next decision was what kind of burgers and which sides. For my burger direction I pulled out my trusty copy of Bobby’s “Burgers, Fries, and Shakes” and leafed through it. It seems that each time I make burgers I make a different one from this book. They all have been amazing so this time I chose the Wild Mushroom Cheddar Burger. I chopped and sauteed a ton of shiitake and crimini mushrooms and a small shallot. Once the mushrooms were nicely browned I added chopped fresh parsley and thyme then seasoned with salt and freshly ground black pepper. I formed my burgers and made a dent in the center to help keep them from ballooning and seasoned them with a good amount of Kosher salt and black pepper on each side along with a drizzle of canola oil. Four minutes on each side, undisturbed, on a hot grill add some really sharp cheddar and give the cheese about a minute with the grill closed to get good and melted. No unmelted cheese on my burgers. After allowing the meat to rest for about 5 minutes I topped each burger with some spicy chipotle ketchup and the mushrooms and served a tossed salad with balsamic vinegar and extra virgin olive oil alongside. Steve said it he couldn’t remember ever having a better burger!
