Cremini-Lamb Burger with Charred Scallions, Boursin, Pickles and Tomato
When it comes to your signature, juicy burgers, you may not think you can make a better burger. Think again! Recipe courtesy of the James Beard Foundation and chef Hugh Acheson.
Add 3 tablespoon butter to a large saute pan and place over medium-high heat. When the butter bubbles add the shallots and cook for 1 minute. Reduce heat to medium and add the garlic, mushrooms and fresh thyme. Cook for 10 minutes, stirring often. Season with ½ teaspoon salt. Transfer the mushroom mixture from pan to a large bowl and let cool.
Clean the pan with paper towel and place over medium-high heat and add the olive oil. Add the scallions to the pan and char them for 4 minutes on each side. Remove the scallions, chop into ½ inch pieces and add them to the mushroom mixture.
Place the ground lamb in a large bowl and season with remaining salt. Add the cooled mushroom mixture and mix well to thoroughly incorporate all components. Divide the mixture into 4 equal balls and form into patties about 5 inches in diameter and 1 inch thick. Refrigerate until ready to grill.
Spread the remaining 1 tablespoon butter on each bun and toast in a pan over medium heat until each side is a nice buttery brown. Remove and cool while burgers cook.
On a hot grill cook the burgers for 3 minutes per side. When they're done, rest the burgers off the heat for 3 minutes. Top each bun with a burger, some Boursin then a slice of tomato and pickles.
Notes
Blending mushrooms into your hamburger meat extends the meat to make more as well as adds flavor and texture.