Jun 10

Tavern Burgers with Drunken Mushrooms

Tavern Burgers with Drunken Mushrooms

SERVES 4

Ingredients

Garlic Mayonnaise

  • 1/3 cup mayonnaise
  • 1 tablespoon whole-grain mustard
  • 1/2 teaspoon soy sauce
  • 1 large garlic clove, grated (about 1/2 teaspoon)

Drunken Mushrooms

  • 3 tablespoons olive oil
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 small shallot, chopped (about 1/4 cup)
  • 1 teaspoon chopped fresh thyme
  • 1/4 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup light lager beer

Tavern Burgers

  • 2 pounds high-quality 80% lean ground beef
  • 2 teaspoons kosher salt
  • 1 1/4 teaspoons black pepper
  • 4 extra-sharp white cheddar cheese slices
  • 2 tablespoons unsalted butter, softened
  • 4 sesame seed hamburger buns, split
  • Butter lettuce, sliced red onion, Drunken Mushrooms, and bread-and-butter pickle chips, for serving

Directions

Make the mayonnaise

  1. Stir together mayonnaise, mustard, soy sauce, and garlic in a small bowl. Cover, and chill until ready to serve.

Make the drunken mushrooms

  1. Heat oil in a large skillet over medium-high. Add mushrooms, spreading in an even layer, and cook, undisturbed, until well browned, about 8 minutes. Stir mushrooms, and continue cooking, stirring occasionally, until tender and browned, 2 to 4 minutes. Reduce heat to medium, and add shallot, thyme, salt, and pepper; cook, stirring often, for 1 minute. Add beer; cook, stirring occasionally, until liquid is completely reduced, 3 to 4 minutes. Season with additional salt to taste.

Make the burgers

  1. Divide beef into 4 (8-ounce) portions. Working with 1 portion a time, shape into a loose ball. Flatten ball between your palms to form a 4½-inch-wide patty (about 1 inch thick). Press your thumbs into center of patty to create an indentation (about ½ inch deep). Transfer patty to a parchment paper–lined baking sheet; repeat process with remaining beef portions. Cover and chill while preparing grill.
  2. Preheat grill to medium (350°F to 400°F); place a large cast-iron skillet or griddle on grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on stove over medium.) Remove patties from refrigerator, and sprinkle evenly with salt and pepper; place patties in skillet, spacing at least 1 inch apart. Cook, undisturbed, until patties have formed a deep golden brown crust on the bottom, 6 to 7 minutes. Flip patties; cook, undisturbed, until patties are well browned on both sides and a meat thermometer inserted into center of patty registers 118°F, about 3 minutes.
  3. Place 1 cheddar slice on each patty. Cover skillet with a baking sheet, and let stand just until cheddar is melted, about 1 minute. Uncover skillet, and transfer patties to baking sheet to rest for 5 minutes. Do not wipe skillet clean.
  4. Meanwhile, spread butter evenly on cut sides of hamburger buns. Working in batches, toast buns in beef drippings in skillet over medium until golden brown, about 1 minute.
  5. Spread garlic mayonnaise on cut sides of buns. Top bottom buns with lettuce, red onions, patties, drunken mushrooms, and pickle chips. Sandwich with top buns, and serve immediately.

MAKE AHEAD Garlic mayonnaise can be stored in an airtight container in the refrigerator for up to 1 week.

NOTE Source loosely packed ground beef, such as a burger blend of brisket, chuck, and rib eye, from your local butcher shop.

 

https://www.foodandwine.com/pub-burgers-8649492

0
comments

Posted in BBQ, Main

Reply