With a five month old in tow, it’s been tough finding time to play around in the kitchen. But the chance to create a recipe with Mushrooms Canada simply can’t be passed up.
Inspired by two local burgers – the Dux Deluxe from food truck Foodstruck Cantini and the Diner Burger from my favorite bar Stillwell – it was time to bring the duxelle home. A classical French preparation of finely chopped mushrooms, shallots, garlic and butter, duxelle is the epitome of mushroom flavor – savoury, earthy and rich.
With but a few key ingredients – duxelle, a well seasoned patty, sharp Comté cheese, peppery arugula, and homemade burger sauce - this is the kind of burger that needs nothing else. No tomato. No fancy gourmet toppings. Definitely no ketchup.
Though many are accustomed to grilling their burgers, a cast iron pan makes a great indoor alternative. Besides, what else but a burger to conjure up warm summer days? Take that Winter.
Prep Time: 15 minutes | Cook Time: 30 minutes | Serves 4
1 tbsp. butter
1 clove garlic
½ lb. mixed mushrooms (shiitake, cremini, porcini)
pinch dried thyme
salt and pepper, to taste
¼ cup mayonnaise
1 ½ tsp. Dijon
1 small shallot
1 lb. medium ground beef
salt and pepper
4 hamburger buns
1 cup finely grated Comté cheese
1 cup arugula
For the duxelle, pulse the shallots and garlic in a food processor until finely minced. Heat butter in a large skillet over medium heat. Add the shallots and garlic; cook 3 minutes until soft. Pulse the mushrooms in the food processor until finely chopped. Add the mushrooms to the skillet with a pinch of salt and thyme. Cook, stirring frequently, until the mushrooms have released their liquid, about 15 minutes. Season to taste with salt and pepper.
For the burger sauce, add the ingredients to a food processor. Process until well combined. Refrigerate until use.
Divide ground beef into four portions. Season with a pinch of salt and pepper. Form each into a ball then flatten into a patty. Season well all over with salt and pepper. Heat oil in a heavy cast iron skillet over medium high heat. Cook 2 burgers at a time until well browned, about 3-5 minutes. Flip and cook another 3-5 minutes. depending on desired doneness. Repeat with remaining burgers. Top with cheese, cover and let steam until cheese is melted. If desired, toast buns.
To serve, top bottom bun with duxelle, a burger, and arugula. Spread burger sauce on top bun and enjoy!
I'm definitely craving summer and I can't wait to satisfy those cravings with this tasty burger! It's the perfect dish to get us through this chilly season. A big thanks to Kathy for sharing her time and her recipe with us!!
Follow along with Kathy online at eatHalifax, and on Twitter, Facebook and Pinterest!