Monday, June 01, 2009

Wild Mushroom Cheddar Burger with Chipotle Ketchup

photo coming
Bobby Flay’s Wild Mushroom Cheddar Burger with Chipotle Ketchup

From Bobby Flay's Burgers, Fries, and Shakes
Printable Recipe

Prep time: 10 minutes
Rest time for Chipotle Ketchup: at least 30 minutes, will keep for a week, refrigerated
Grill time: 8-10 minutes (depends on how you like it done)

Serves 4

Chipotle Ketchup:

1 cup ketchup
1-3 tbsp pureed canned chipotle in adobo sauce
Kosher salt & freshly ground black pepper

2 tbsp olive oil
1 tbsp unsalted butter
12oz/340g assorted mushrooms (my fave…cremini, stemmed shitake, and whatever else looks good that day)
1 small shallot, finely diced
Kosher salt & freshly ground black pepper
1 tbsp fresh thyme leaves, chopped
2 tbsp fresh flat leaf parsley, chopped

1½ lbs/680g ground chuck (80% lean – it’s Bobby’s secret to great burgers no matter what you top them with)
Kosher salt & freshly ground black pepper
1½ tbsp canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted

Chipotle Ketchup:

1. Whisk all the ingredients together in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld. It will keep for a week in the fridge.

1. Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft (about 5 minutes). Add the shallots, season with salt and pepper until the mushrooms are golden brown (another 5 minutes or so – you want all the liquid absorbed). Stir in the thyme and parsley and transfer to a bowl.

1. Preheat the BBQ on high for 10 minutes.

2. Divide meat into 4 equal portions (about 6oz/170g) and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (Bobby’s other trick) Season both sides with salt and pepper.

3. Brush the burgers, not the grill (Bobby’s third rule for perfect burgers). Grill until golden brown and slightly charred on one side (about 3 minutes). Flip the burgers and cook until golden as well (about 4 minutes) for medium rare…the rest is up to you as to how well done you like your burgers.

4. Top each burger with a slice of cheese during the last minute or two to really melt it properly.

5. Place the burgers on the bun bottoms and top with a dollop of chipotle ketchu and large spoonful of mushrooms. Cover with the top bun and serve.

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