Thursday, February 27, 2014
Maximizing mushrooms in this decadent burger
I had planned to grill these mushroomy burgers for dinner last night. However, I did this without checking the forecast. It’s been raining quite a bit today, so instead of monitoring my burgers while wearing a raincoat and headlamp, I brought out Nana Dollie’s trusty cast-iron skillet instead. I think cooking everything in one skillet made the flavors even better.
Million Mushroom Skillet Burgers
1 pound 93% lean ground sirloin
3 teaspoons Trader Joe’s Black Truffle Flavored Extra Virgin Olive Oil, divided
8 ounces sliced brown mushrooms
3 slices of Trader Joe’s Triple Cream Brie with Wild Mushrooms
3 pretzel buns, toasted
Salt and pepper
Form ground beef into three patties. Place patties on a plate, season each side with a little bit of salt and pepper, and set plate aside. Heat 2 teaspoons oil in cast-iron skillet over medium heat. Add mushrooms and sauté, stirring occasionally, for five minutes or so. Put mushrooms in a bowl and tent bowl with aluminum foil. Increase heat to high and add remaining oil to skillet so surface has a light overall coating. Place patties in skillet and cook for three minutes before flipping. Cook patties for additional 5-7 minutes or until they’re cooked to your preference. Top each patty with a slice of Brie about two minutes before burgers are done. Sandwich the patty, topped with sautéed mushrooms, between buns.
Subscribe to: Post Comments (Atom)
Just curious, what does tenting the mushrooms with aluminum foil do? Also, when I read the last sentence, I thought it said "Sandwich the party" instead of "Sandwich the patty," but this burger is definitely a party for your mouth :-)ReplyDelete
I tented with foil to keep the mushrooms warm while I cooked the patties, but you could also pop them in the microwave right before serving if they've cooled.ReplyDelete