With but a few key ingredients including a duxelle, sharp Comté cheese and a homemade sauce – this is the kind of burger that needs nothing else.
Duxelle Burger
Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4
Ingredients:
Duxelle:
- 1 tbsp butter
- 1 shallot
- 1 clove garlic
- ½ lb mixed mushrooms (shiitake, crimini, porcini)
- Pinch dried thyme
- Salt and pepper, to taste
Burger sauce:
- ¼ cup mayonnaise
- 1 ½ tsp. Dijon
- 1 small shallot
- 3 gherkins
Patty:
- 1 lb. medium ground beef
- salt and pepper
- 1 cup finely grated Comté cheese
Assembly:
- 4 hamburger buns 1 cup arugula
- salt and pepper
Directions:
- For the duxelle, pulse shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
- For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
- Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast-iron skillet over medium-high heat. Cook two burgers at a time until well browned, about 3 to 5 minutes. Flip and cook another 3 to 5 minutes, depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
- To serve, top bottom bun with duxelle, a burger and arugula. Spread burger sauce on top bun and enjoy.