Bistro Burgers w/Mushrooms and Dancing Crow Zinfandel
This Bistro burger slider recipe is slathered with a flavorful parsley-shallot butter, topped with rich sauteed mushrooms and served with a basic green salad. Perfect for summer night dinners.
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup finely chopped fresh parsley and/or any other herbs that you want to add (I used Parsley, chives and oregano)
- 1 small shallot, minced (I used red onion)
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground beef
- 2 tablespoons Olive oil
- 8 ounces mushrooms, thinly sliced
- 4 slices gruyère or white cheddar cheese
- 4 Brioche buns or 8 Brioche slider buns
Combine the butter, parsley or any herbs you want and shallot in a small bowl and mash together to mix well (alternatively, pulse together in a small food processor). Season with a pinch each of salt and pepper; set aside.
Preheat the grill or a skillet to medium heat, approximately 350-400 degrees F.
Form the beef into 4 patties if you are doing full size burgers or 8 patties for sliders. Season generously on both sides with salt and pepper. I also sprinked the burgers with Worcheshire sauce. Let sit for 15-30 min.
Heat 1 tablespoon Olive oil in a large nonstick skillet over high heat until shimmering. Add the mushrooms and cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking, stirring occasionally, until lightly browned and tender, 3 to 5 more minutes; season with salt and pepper.
Add 2 tablespoons of the herb butter and cook, tossing, until the mushrooms are well coated, about 30 seconds. Remove to a plate and wipe out the skillet.
Add the burgers to the grill and cook until browned and cooked to desired doneness. In the last minute of cooking, top each patty with a slice of cheese to melt.
Spread the remaining herb butter on the toasted buns; serve the burgers on the buns and top with mushrooms. Serve with a side salad.
Paired with Dancing Crow Zinfandel
Adapted from Food Network Magazine March / April 2022