Washington State Burger Aka Wild Mushroom Cheddar Burger Recipes
WILD MUSHROOM-CHEDDAR BURGER
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.
Provided by Bobby Flay
Categories condiment
Time 40m
Yield 4 servings
Number Of Ingredients 16
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
Make and share this Wild Mushroom-Cheddar Burger recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h17m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 657.5, Fat 40.8, SaturatedFat 15, Cholesterol 147.6, Sodium 517.1, Carbohydrate 25.3, Fiber 1.9, Sugar 4.2, Protein 46.6
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