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1
In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot.
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2
Mix thoroughly.
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3
Score the meat with your hand, marking 4 equal portions.
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4
Form each portion into a large 1-inch-thick patty.
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5
Preheat a nonstick skillet over medium-high heat.
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6
Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet.
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7
Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.
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8
Preheat the broiler.
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9
While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter.
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10
Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown.
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11
Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper.
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12
Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender.
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13
Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes.
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14
Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.
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15
While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.
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16
Coarsely chop the basil and arugula.
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17
Place a piece of toast on each serving plate.
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18
Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper.
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19
Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that.
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20
Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture.
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21
Grab a fork and a knife and dig in.
