Washington State Burger (Aka Wild Mushroom-Cheddar Burger)

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces assorted mushrooms, such as cremini, lobster, chanterelles, and stemmed shiitakes, coarsely 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
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 2 tablespoons canola oil
• 4 slices sharp Cheddar
• 4 hamburger buns, split; toasted if desired

1. 1.
2. Heat the olive oil and melt the butter in a large saute pan over high heat until almost smoking.
3. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes.
4. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes.
5. Stir in the thyme and parsley and transfer to a bowl.
6. 2.
7. Divide the meat into 4 equal portions (about 6 ounces each).
8. Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb.
9. Season both sides of each burger with salt and pepper.
10. 3.
11. Heat a gas grill to high.
12. Brush the burgers with canola oil and grill until desired doneness is reached.
13. Top each with a slice of cheese and cover during the last minute of cooking.
14. 4.
15. Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms.
16. Cover with the bun tops and serve immediately.

olive oil, unsalted butter, mushrooms, shallot, kosher salt, thyme, flatleaf, ground chuck, canola oil, cheddar, buns

Taken from www.foodnetwork.com/recipes/bobby-flay/washington-state-burger-aka-wild-mushroom-cheddar-burger-recipe.html (may not work)