Name: Bistro Burgers with Mushrooms
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter, at room temperature; 1/4 cup finely chopped fresh parsley; 1 small shallot, minced; Kosher salt and freshly ground pepper; 1 1/2 pounds ground beef; 2 tablespoons vegetable oil; 8 ounces cremini mushrooms, trimmed and thinly sliced; 4 slices gruyère or white cheddar cheese; 2 tablespoons dijonnaise, plus more for serving; 1 tablespoon red or white wine vinegar; 4 cups mixed salad greens; 4 brioche buns, split and toasted

Directions

Combine the butter, parsley and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside.
Form the beef into 4 patties, about 3 1/2 inches wide and 1 inch thick. Season generously on both sides with salt and pepper.
Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper. Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet.
Heat the remaining 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add the burgers and cook until browned, 4 to 5 minutes per side for medium rare. In the last minute of cooking, top each patty with a slice of cheese and the mushrooms and cover to melt.
Whisk the dijonnaise and vinegar in a bowl. Add the greens and toss; season with salt and pepper. Spread the remaining herb butter on the toasted buns; serve the burgers on the buns with the salad and more dijonnaise.

Photograph by Andrew Purcell

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Bistro Burgers with Mushrooms

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