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Recipe courtesy of Bobby Flay

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2 videos | Bobby's Washington Burger (02:33)

Total:: 45 min
Prep:: 25 min
Cook:: 20 min

Yield:: 4 servings

Level:: Easy

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Bobby's Washington Burger (02:33)

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Bobby's Washington Burger (02:33)

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms, such as cremini, lobster, chanterelles, and stemmed shiitakes, coarsely chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
2 tablespoons canola oil
4 slices sharp Cheddar
4 hamburger buns, split; toasted if desired

Directions

Watch how to make this recipe.

Heat the olive oil and melt the butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with a slice of cheese and cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

My Private Notes

Name: Washington State Burger (Aka Wild Mushroom-Cheddar Burger)
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 12 ounces assorted mushrooms, such as cremini, lobster, chanterelles, and stemmed shiitakes, coarsely chopped; 1 small shallot, finely diced; Kosher salt and freshly ground black pepper; 1 tablespoon chopped fresh thyme leaves; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean); 2 tablespoons canola oil; 4 slices sharp Cheddar; 4 hamburger buns, split; toasted if desired