Mornay and Mushroom Duxelles Burger With Crispy Shallots Recipe

Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.

WHY THIS WORKS:

Using 80-precent lean ground beef guarantees juicy, flavorful burgers.
Handling the ground beef as little as possible and only seasoning the exterior creates a patty with a perfect hamburger texture that isn't tight like meatloaf.
Mushroom duxelles add an intense mushroom flavor, and stay put on the burger more easily than sliced sautéed mushrooms do.
SPECIAL EQUIPMENT:
Food processor
INGREDIENTS
3 medium shallots, roughly chopped
20 ounces cremini mushrooms, roughly chopped
4 1/2 tablespoons unsalted butter, divided
1 tablespoon loosely packed fresh marjoram leaves, finely chopped
Kosher salt and freshly ground black pepper
1 1/2 tablespoons all-purpose flour
1 cup milk
3/4 cup grated Gruyere cheese (about 4 ounces)
1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties
4 onion rolls, split and toasted
1 recipe Fried Shallots
DIRECTIONS
1.
In a food processor, process shallots until minced, then scrape into a small bowl. Add mushrooms and process until minced, scraping down sides as necessary. Heat 3 tablespoons butter in a medium pot over medium-high heat until foaming. Add shallots and cook, stirring, until tender, about 3 minutes. Add mushrooms and cook, stirring, until water has released and evaporated, about 3 minutes. Continue to cook mushrooms, scraping up browned bits from bottom frequently, until darkened and fragrant, about 8 minutes. Stir in marjoram, season with salt and pepper and cook mushroom duxelles for 1 minute longer. Set aside.

2.
In a small saucepan, heat remaining 1 1/2 tablespoons butter with flour over medium-high heat until butter has melted and formed a paste with flour. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisk in milk until smooth and cook, whisking, until sauce comes to a simmer and begins to thicken slightly. Lower heat to low and cook, stirring, until sauce is thick enough to coat back of a wooden spoon, about 3 minutes. Whisk in cheese until smooth, moving saucepan on and off heat to keep it hot enough to melt cheese but not so hot that it bubbles rapidly. Season Mornay sauce with salt and pepper and set aside.

3.
Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°'F for medium rare or 135°'F for medium. Transfer to a plate and allow to rest for 5 minutes.
4.
Rewarm mushroom duxelles and Mornay sauce if necessary. Spread mushroom on bottom bun halves, top with patties, then spoon sauce on top. Sprinkle fried shallots all over, close hamburgers, and serve immediately.

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Japanese Miso-Glazed Eggplant Burgers With Fresh Pickles Recipe

Topped with tender, miso-glazed roasted eggplant and fresh Asian cucumber pickles, these burgers strike a sweet-savory balance that's hard to resist.

WHY THIS WORKS:

Using 80-percent lean ground beef guarantees juicy, flavorful burgers.

Handling the ground beef as little as possible and only seasoning the exterior creates a patty with a perfect hamburger texture that isn't tight like meatloaf.

NOTE:

Mirin is a sweet rice-based wine. It can be found in any Japanese or Asian grocery story. If unavailable, you can make a substitue by heating 1 cup of sake with 1 cup of sugar until dissolved. While you only need 4 slices of eggplant for these burgers, you can (and should) cook even more slices of the eggplant, using the extra glaze, because they're delicious.

INGREDIENTS

2 tablespoons mirin (see note above)

2 tablespoons sake

1/4 cup mild red or white miso

6 tablespoons sugar, divided

1 large globe eggplant, cut crosswise into 4 (1/2 inch thick) rounds (see note above)

Vegetable oil, for brushing

1/2 cup rice vinegar

1/2 cup water

1/2 tablespoon kosher salt, plus more for seasoning

2 cups thinly sliced Japanese or English cucumbers (about 2 Japanese or 1/2 English)

1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 (4 1/2 inch wide) patties

Freshly ground black pepper

Mayonaise, preferably Kewpie, for serving

Sriracha, for serving

4 English muffins, split and toasted

DIRECTIONS

1.

Preheat oven to 350°F. In a medium bowl, whisk together mirin, sake, miso, and 2 tablespoons sugar until well combined. Set aside.

2.

Line a rimmed baking sheet with parchment paper. Brush eggplant slices with vegetable oil and set on prepared baking sheet. Bake eggplant, turning once, until very tender, about 25 minutes.

3.

Meanwhile, combine vinegar, water, remaining 4 tablespoons sugar, and 1/2 tablespoon salt in a small saucepan and bring to a boil over high heat. Remove from heat. Add cucumber slices and stir. Cover with a clean kitchen towel or a double layer of heavy duty paper towels, pressing down until towel is saturated with liquid and in direct contact with the cucumbers. Let rest 10 minutes, then transfer cucumbers to a sealable container. Top up with liquid and discard the rest. Store in the refrigerator for up to 1 month.

4.

Season patties generously with salt and pepper. Cook to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium. Transfer to a plate and allow to rest for 5 minutes.

5.

Turn on broiler. Brush top sides of eggplant slices with miso glaze and broil until browned on top, about 2 minutes. Spread mayonnaise and sriracha on English muffin top halves. Set burger patties on English muffin bottom halves, and top each with an eggplant slice. Top with pickled cucumbers, saving the rest for another use, close burgers and serve immediately.

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