A brief tutorial on my stuffed burgers with mushrooms in a whisky-plum steak sauce that briefly made a cameo appearance on my facebook page. It’s a little east-meets-steakhouse, and all sorts of delicious.
Most of the foolish ingredients you see here (except the Odwalla, which I drank with the rum. Hush, you!):
Ground beef from our butcher, goat cheese, white beech mushrooms (aka bunapi shimeji), whisky, Hawaiian buns, PLUS: plum sauce, a little dark soy sauce, teriyaki sauce, garlic, parsley, basil, oregano, cracked black pepper, and lettuce for the burger. Here I am using cheap Trader Joe’s Whisky, which marries well. It’s just right for light whisky punches, and works good in cooking. Surprisingly decent.
1. Prepare the sauce:
In a bowl, mix a good tablespoon of the dark soy and teriyaki, two tablespoons of the plum, and the seasonings. This makes enough for two burgers. Have a shot of whisky standing by. DON’T DRINK IT. (That’s what the bottle of Maker’s in the cupboard is for! Maker’s Mark is also a great cooking whisky, but we’re making burger’s for Pete’s sake.)
The sauce should be lovely and dark. Change up the amounts to taste.
2. Prepare the burgers:
Take the amount you would normally roll and press into a patty and divvy it in two, creating two skinny but full width patties. Dollop your cheese onto one half patty. I thought I was using a lot, but I could have put more in. See this photo? Add more cheese to it.
Then put the other half of the patty on top, like a meat and cheese sandwich. Press the two together, being sure to seal up those edges so the cheese can’t escape and the burger won’t fall apart. The patties will be a little dome-y from the cheese, like a pie or pasty.
Then, throw the patties on the grill. Here, our secret, yes, a George Foreman. Great on rainy foggy days. There’s a lot of that ’round here.
While the patties are grilling (as it will take a few minutes) start on the mushrooms. Or, if you are grilling at the same time, do the mushrooms first.
3. The mushrooms
Cut the mushrooms off the base if they have one. Other oyster mushrooms would work for this – any with good umami flavor.
Here’s a close up cause these are beautiful:
Saute the mushrooms in a little oil until they start to get golden.
Then, add the sauce. Saute until tender.
Then, add the whisky and deglaze the pan a bit.
It will need it. But that is one happy bubbly mess. Not burnt at all.
4. Assemble burger!
Top your buns with your burger, then mushrooms, and put the sauce everywhere. You know the drill. See first photo if you get lost. It’s all good. Enjoy!