- Level: Easy
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
- Yield: 4 servings
Ingredients
Creamy Mushrooms:
1/4 cup olive oil
2 shallots, sliced
1 tablespoon minced garlic
2 cups sliced cremini mushrooms
Dash balsamic vinegar
1/4 cup beef broth
1/2 cup mascarpone
3 tablespoons chopped chives
Pinch salt
Pinch cracked black pepper
Burgers:
2 pounds ground beef
4 teaspoons steak seasoning (recommended: Montreal)
8 slices smoked Cheddar
4 large seeded hamburger buns, split and toasted
Dijon mayonnaise blend, for garnish (recommended: Dijonnaise)
1 cup french fried onion pieces
Directions
- Preheat a grill on high.
- In a medium-sized saute pan over high heat, add 2 tablespoons of olive oil. Add the shallots, garlic and mushrooms and cook until a nice color develops, about 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil and a splash of balsamic vinegar. Whisk in the beef broth and bring the mixture to a simmer. Cook until the mixture thickens, approximately 3 to 4 minutes. Remove the pan from the heat, then mix in the mascarpone cheese, chives and the salt and pepper.
- Add the ground beef and steak seasoning to a medium bowl and mix well. Form the meat into 4 burgers. Put the burgers on the grill and cook for 4 to 6 minutes on each side. Top each with a slice of cheese and cook until the cheese melts, about 1 minute. Remove the burgers from the grill and put on a platter.
- Spread the cut sides of the rolls with Dijon mayonnaise blend and top with a burger patty. Sprinkle each burger with a liberal amount of fried onion pieces. Spoon a good amount of creamy mushrooms on top and cover with the other half of the bun. Serve.
