Here’s another one of my Better Burgers. This one comes out looking so impressive. I would serve it even when I entertain (were I not so exhausted!).

　　

Ingredients

4 servings

　　2 pounds ground sirloin

　　1 tablespoon Worcestershire sauce (eyeball it)

　　1 shallot, finely chopped

　　Salt and black pepper

　　2 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling

　　2 tablespoons unsalted butter

　　1/2 pound button mushrooms, trimmed and thinly sliced

　　1/2 pound cremini mushrooms, trimmed and thinly sliced

　　1/2 small onion, finely chopped

　　2 large garlic cloves, chopped

　　1/2 cup chicken stock

　　1/4 cup fresh flat-leaf parsley, chopped, a generous handful

　　4 thick slices country-style crusty bread

　　10 fresh basil leaves, about 1/2 cup

　　1 small bunch arugula, washed and thick stems removed

　　1 red beefsteak tomato, cut into 4 thick slices

　　1 yellow beefsteak tomato, cut into 4 thick slices

　　4 ounces good-quality blue cheese, crumbled

　　

Step 1

In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.

　　

Step 2

Preheat the broiler.

　　

Step 3

While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.

　　

Step 4

While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.

　　

Step 5

Coarsely chop the basil and arugula.

　　

Step 6

Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.

　　Rachael Ray Express Lane Meals