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Saucy Wild Mushroom Burger

I frequently order a classic mushroom cheeseburger when I am out and I wanted to take that idea and make something a little more decadent. This is it. This burger is warm and comforting and wonderfully good.


Mushroom Sauce:
4 T butter
1 lb mixed wild mushrooms, sliced
1/4 cup Sutter Home Pinot Grigio wine
1 tsp fresh lemon juice
1 cup creme fraiche
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 T fresh flat leaf parsley, chopped
2 lbs freshly ground beef chuck
1 tsp kosher salt
1 tsp freshly ground black pepper
2 fresh garlic cloves, pressed
2 tsp fresh thyme leaves, chopped
1 T Grey Poupon Dijon mustard
Colavita Olive Oil for brushing grill rack
6 crusty rolls
6 small handfuls arugula leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Prepare the sauce by placing a saute pan on the rack to pre-heat. Add the butter to the pan and melt. Add the mushrooms and gently cook for 3-4 minutes or until tender. Add the white wine and reduce the liquid until almost evaporated. Stir in the lemon juice, creme fraiche, salt and pepper and cook for another few minutes until the sauce is thick enough to coat the back of a spoon. Stir in the parsley, remove from the heat and set aside. Prepare the patties by combining the beef, salt, pepper, garlic, thyme, and mustard in a bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. When the grill is ready, brush the grill rack with olive oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 5 to 6 minutes on each side for medium. During the last few minutes of grilling, place the rolls on the outer edges of the rack to toast lightly. When done, remove the patties and rolls and place the saute pan of mushroom sauce back on the rack to gently re-heat for 1-2 minutes. To assemble the burgers, top each bottom roll with a small handful of arugula leaves. Add a patty and top with a large spoonful of warm mushroom sauce. Add the top roll and serve immediately.


Any combination of mushrooms will work for this burger so just buy the best you can find in the varieties that you like. I particularly like chanterelles and morels, but these are not always available depending on the season. Don't use dried mushrooms though. Even if they are rehydrated, they will be too tough for this recipe.