WILD MUSHROOM-CHEDDAR BURGER
BEST SERVED WITH
ANGELS GATE 2007 GAMAY NOIR
Cook Time: 25 min Level: Easy Yield: 4 Servings
- 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)
Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the sha son 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. Seaso 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.
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.
- 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
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.
Toasted Burger Buns
The taste and the texture of buns are best when lightly toasted. To toast a bun on a grill, grill pan, or grid e, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds. Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds. Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
Cremini and portabella mushrooms are the same strain. After planting, the cremini mushroom will be ready for harvest in about 40 days. If left to grow just 5 days longer it will turn into a 3 1/2" to 4" portabella cap. Cremini mushrooms are also known as crimini, brown capped, classic brown mushrooms, Roman, baby bellas or golden Italian. Usually a little larger in size with a light brown cap, the cremini mushroom resembles its relative, the domestic common white mushroom, but is actually a small portobello. The cremini has an earthy, meaty texture and mild flavor.
Shiitake mushrooms have brown, slightly convex caps that range in diameter from about two to four inches in diameter. They belong to the basidiomycete family of fungi.
Chanterelle, also known as the Girolle, these mushrooms are funnel shaped and can be found growing among conifers and oak trees mid-summer to early winter. The scent is similar to an apricot and the taste is aromatic. Very popular in Europe, the chanterelle is paired well with eggs, poultry or seafood. They are similar to black trumpets, yellowfoot chanterelle and white chanterelle. Chanterelle comes from the Greek word kantharos meaning drinking vessel which comes from the modern Latin word cantharellus which means small goblet.
Lobster Mushrooms get their name from their seafood-like taste and from their bright orange and red, lobster-like appearance. The ridges and valleys of the dense lobster mushroom can range in color from orange to white or black. Lobster Mushrooms can make a great meat or seafood substitute for vegetarians or vegans. They are great stir fried and have a nice taste and a dense texture. Lobster Mushrooms are also great in soups, chowders, risotto, stews, and sautéed or baked. Lobster mushrooms can have a very wide range of flavor, and will easily pick up flavors from other ingredients when cooking