Because I have been doing copy edits for my new book, Soup Nights, for the past few weeks, I’ve spent more time in front of my computer than in the kitchen. As a result we’ve ordered take-out tacos and pizzas, and become familiar with far too many rotisserie chickens. On those nights when I have cooked, I’ve looked to recipes that take no more than 30 minutes to prepare, like fall burgers with sautéed mushrooms and aged cheddar. These burgers proved so popular with my husband that I’ve made them three times this month alone.
I believe that the secret to good burgers is using good ingredients, so I bought 85 % grass fed beef for mine, but any high quality ground beef will work. I also opted for tender, soft potato buns, and picked an aged Vermont white cheddar that melts beautifully. For the mushrooms I used fresh shiitakes and Baby Bellas.
It took me about 10 minutes to prep the ingredients, and 15 to sauté the mushrooms, then cook the burgers. A salad of mixed greens in a lemon dressing made a perfect side, requiring only minutes to assemble.
So for those days when schedules leave you with little time to cook, especially as the holidays approach, keep these delicious burgers in mind.
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Fall Hamburgers with Sautéed Mushrooms and Aged White Cheddar
4 oz Baby Bella or brown mushrooms
4 oz shiitakes, stems removed and discarded,
Freshly ground black pepper
1 1/2 tsp crushed dried rosemary
6 1/2 tbsp olive oil plus more if needed
2 tsp minced garlic
4 good quality potato hamburger buns
Four 5 oz hamburger patties made with 85 percent lean ground beef (Grass fed beef works particularly well.)
1 cup coarsely grated aged white cheddar or other good melting cheese (See market note)
1. With a moistened paper towels clean the Baby Bellas (including the stems) and the shiitakes. Cut the shiitakes into 1/4-inch wide strips and thinly slice the Baby Bellas.
2. In a small bowl combine 1 teaspoon each kosher salt, pepper, and rosemary. Set aside for seasoning burgers later.
3. Heat 2 1/2 tablespoons of the oil in a large, heavy skillet (with a lid) over medium heat. When hot, add the mushrooms, and cook, stirring, until lightly browned, about 4 minutes, adding more oil if needed. Add the garlic and remaining 1/2 teaspoon rosemary, and stir 30 seconds. Season the mushrooms with salt and pepper, and then remove and cover loosely with foil.
4. To the same skillet, add 2 more tablespoons oil. When hot, add half the buns, cut sides down, and toast until lightly grilled, about 1 minute. Remove, add 2 more tablespoons of oil to the skillet, and repeat. Set buns aside.
5. To the same skillet, add the burgers and sprinkle with half of the seasoning mix. Cook 3 minutes, then turn and sprinkle with remaining seasoning. Cook 2 minutes more. Top burgers with cheese and cover the skillet with a lid for 30 seconds to help it melt. Remove the lid and spoon mushrooms on top of cheese. Cover burgers with tops of buns and then remove and place on bottoms. Burgers should be medium rare or pink inside. (If you like thems well done, cook a few minutes longer.) Serve immediately. Serves 4.
Market note: To save time, buy crushed dried rosemary, rather than whole dried rosemary leaves that you crush yourself. McCormick’s is a good brand.
Market note: Grafton cheddar, produced in Grafton, Vermont, is an excellent aged cheddar sold in many parts of the country. Other cheeses such as Italian Fontina or Havarti work too.
Copyright Betty Rosbottom 2015