-
1
Heat the olive oil and butter in a large saute pan over high heat until almost smoking.
-
2
Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes.
-
3
Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
-
4
Stir in the thyme and parsley and transfer to a bowl.
-
5
Divide the meat into 4 equal portions (about 6 ounces each).
-
6
Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
-
7
Season both sides of each burger with salt and pepper.
-
8
Cook the burgers, using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
-
9
(See Bobby's cheese melting tip)
-
10
Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms.
-
11
Cover with the bun tops and serve immediately.
-
12
Chipotle Ketchup
-
13
I love ketchup as much as the next American does, but when I was designing the menu for Bobby's Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles.
-
14
The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.
-
15
Whisk together the ketchup, chipotle, salt, and pepper in a small bowl.
-
16
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
-
17
The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
-
18
Toasted Burger Buns
-
19
I think the taste and the texture of buns are best when lightly toasted.
-
20
To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
-
21
Alternatively, you can place the split bun halves cut side up on a baking sheet and cook them under a preheated broiler until light golden brown, about 30 seconds.
-
22
Keep a close eye on them and don't let them get too brown or else that texture will take on a life of its own and defeat the purpose of starting with a soft bun.
