How to make it

  • Heat oilve oil and butter in large saute pan over high heat until almost smoking. Add mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add shallot, season with salt and pepper, and cook until mushrooms are golden brown, about 5 minutes. Stir in thyme and parsley and transfer to bowl.
  • Divide meat into 4 equal portions(about 6oz. each). form each portion loosley into 3/4- inch burger and make deep depression in center with your thumb. season both side of each burger with salt and pepper.
  • brush burgers with canola oil, and grill on high, turning once (for beef, 7 minutes for medium rare or 10 minutes for well; for turkey cook through about 10 minutes) Top each with a slice of cheese, and use a basting cover to melt cheese durnining last minute of cooking.
  • place burgers on bun bottoms and top each with chipotle ketchup, if using and a large spoonful of mushrooms. Cover with bun tops and serve.
  • Chipotle Ketchup
  • makes 1 cup
  • 1 cup of ketchup
  • 2 to 3 tbs. pureed canned chipotle in adobo (depending on how spicy you perfer it)
  • 1/4 tbs. kosher salt
  • 1/4 tbs. freshly ground black pepper
  • Whisk together ketchup, chipotle, salt, and pepper in small bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend. sauce will keep for one week in a tightly sealed container in the refrigerator.

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