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. Continue reading