During my travels for the old Food Network show Food Nation, I had the opportunity to go foraging for mushrooms with an expert while in Washington State. I can’t think of mushrooms without remembering that trip. Now I do NOT recommend hunting for your own mushrooms—let’s leave that to the experts—but I do recommend using a variety of what your supermarket has to offer. They may not be technically “wild,” but a blend from your market will still be delicious and, more important, not deadly! I think that any cheddar would pair well with the mushrooms, but if you can find a sharp Tillamook cheddar from Oregon, it would be all the better.

　　

Ingredients

serves 4

　　2 tablespoons olive oil

　　1 tablespoon unsalted butter

　　12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped

　　1 small shallot, finely diced

　　Kosher salt and freshly ground black pepper

　　1 tablespoon chopped fresh thyme leaves

　　2 tablespoons chopped fresh flat-leaf parsley leaves

　　1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

　　1 1/2 tablespoons canola oil

　　4 slices sharp cheddar cheese

　　4 hamburger buns, split; toasted (see page 15), if desired

　　Chipotle Ketchup (page 112; optional)

　　

Step 1

Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

　　

Step 2

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

　　

Step 3

Cook the burgers, using the canola oil (see page 16) and topping each one with a slice of cheese and a basting cover during the last minute of cooking (see page 21).

　　

Step 4

Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

　　Bobby Flay's Burgers, Fries, and Shakes