Bistro Burgers with Mushrooms
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 820
- Total Fat
- 55 grams
- Saturated Fat
- 26 grams
- Cholesterol
- 198 milligrams
- Sodium
- 956 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 3 grams
- Sugar
- 6 grams
- Protein
- 46 grams
- Total: 40 min
- Active: 40 min
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.