4 hamburger buns, split; toasted, if desired (see below)
Instructions
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.
Originally Submitted
1/26/2012
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