Best 3 Wild Mushroom Cheddar Burger Recipes

WASHINGTON STATE BURGER (AKA WILD MUSHROOM-CHEDDAR BURGER)

Steps:

• Heat the olive oil and melt the 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.
• Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with a slice of cheese and cover during the last minute of cooking.
• Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

WILD MUSHROOM-CHEDDAR BURGER

Steps:

• 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.

WILD MUSHROOM-CHEDDAR BURGER

Steps:

• Heat the olive oil and butter in a large saute pan over high heat until almost smoking.
• Add in the mushrooms and cook/stirring occasionally, until soft, about 5 minutes.
• Add in the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
• Stir in the thyme and parsley; 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-heat oil in the pan or griddle over high heat until the oil begins to shimmer; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey.
• Flip burgers over; cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness; cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• During the last minute of cooking-top each burger with a slice of cheese and a basting covering.
• Place the burgers on the bun bottoms and top each burger with chipotle ketchup and a large spoonful of the mushrooms.
• Cover with the bun tops and serve immediately.