During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can’t think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms — let’s leave that to the experts — but I do recommend using a variety of what your supermarket has to offer. They may not be technically “wild,” but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 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 Cook’s Note)
- 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
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 (see Cook’s Note) 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.
- I love ketchup as much as the next American does, but when I was designing the menu for Bobby’s Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 706 |
| Total Fat | 39 g |
| Saturated Fat | 12 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 48 g |
| Cholesterol | 154 mg |
| Sodium | 1103 mg |
Reviews
I was not a fan of this. I don’t know if cooking on an electric top made a difference but the mushrooms were burnt.
This is the first time I’ve cooked a burger inside and not on a charcoal grill in 15 years. It was amazing!!! I am a mushroom fanatic, so I loved those….my son left them off his burger and found it to be equally delicious. I found Oregon Tillamook cheese, and had it sliced nice and thick. Delicious! Will definitely make this again.
Video shows shallots in pan first, instruction has mushrooms in pan first. Its an easy recipe, tasty. I often make burgers using mushroom and shallots. Blue cheese, Cheddar, Gruyere – they all work with the mushroom shallot relish.
SOOOO tasty! My husband and I made it for a dinner party, and it was a big hit! Even with people I thought were picky eaters. The herbs with the mushrooms are a MUST. And so is the chipotle ketchup. Will definitely make this again. (Can’t wait till we do!
I made this with turkey which can be bland, but the extras to this burger really add the flavor. Make the chipotle ketchup….it is incredible!
Best burger Ive had in a very long time thanks 🙂
made this burger, it was awesome, i used a item called a burger pocket press. I actually made a stuff burger with all the ingredients were in side the burger you have got to try it. you won’t be sorry
IT WAS GOOD WILL MAKE IT AGAIN THE ONLY THING DID NOT US WAS CHEDDER CHESSE INSTAND US PEPPER JACK CHESSE IT WAS GOOD
This is an excellent burger recipe, very flavourful, loved all the different mushrooms combined. Also great with swiss cheese instead of cheddar.
N.B. My pet peeve. People posting a low rating based on too many ingredients!
IMO I don’t think there are too many ingredients in this recipe. Please post based on recipe only. If you think there are too many ingredients, please move along to another recipe for burgers. A recipe should not be rated low based on amount of ingredients.
Have a great cooking day, all…….
Looks good Two many ingredients for me. Food network needs to have more simple recipes