Wild Mushroom Cheeseburger with Chipotle Ketchup

By • July 19, 2010 2 Comments

14 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Sauteing different kinds of wild mushrooms together creates a variety of delicious flavors and textures (I like to use are a trio of cremini, shittake, and porcini). The meat patty is a combination of ground sirloin and chuck to ensure both flavor and juiciness to the burger. Basting the beef with chipotle ketchup during grilling creates a burger with spicy caramelized crusty outside and a juicy inside. Melted sharp cheddar cheese adds a tangy edge to complete this anything but ordinary cheeseburger.Kiss the Cook

Serves 6

Chipotle Ketchup

  • 1 cup tomato ketchup
  • 1 1/2 teaspoons finely chopped chipotle chiles from canned chipotles in adobo sauce
  • 2 tablespoons adobo sauce from can

Wild Mushroom Cheeseburger

  • 2 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 1 1/2 cups (12 ounces) mixed wild mushrooms, such as cremini, shiitake, porcini, chanterelle, and portobello or whatever is available, chopped
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped flat leaf parsley
  • 1 pound ground sirloin
  • 1 pound ground chuck
  • 6 slices sharp cheddar cheese
  • 6 whole-grain hamburger buns, split and toasted
  1. For chipotle ketchup: Mix ketchup, chiles, and adobo sauce small bowl. Make sure to taste test and adjust the spiciness level to your liking. Cover and chill. Pour half of chipotle ketchup in a separate bowl for basting burgers while grilling. Sauce can be made ahead of time and will keep for one week in a tightly sealed container in the refrigerator.
  2. For the Burgers: Heat the olive oil in a large skillet. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the mushrooms, salt, and pepper and cook over medium heat for about 8 minutes, until they are tender and begin to release their juices, stirring often. Remove from heat and stir in the parsley.
  3. In a large bowl, combine beef, salt and pepper with hands, not overworking. Shape into 6 patties. Preheat the grill. Cook the patties about 4 minutes per side or to desired doneness. After flipping the patties, generously baste the top sides with the chipotle ketchup. Top with cheddar cheese so that it melts and finish cooking.
  4. To assemble the burger, place patties with melted cheese on top of bottom buns. Top with reserved chipotle ketchup and sautéed mushrooms. Cover with toasted bun tops.

More Great Recipes: Sandwiches|Beef & Veal|Cheese & Dairy|Entrees|Vegetables

💬 View Comments ()