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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: NurseDi
Servings: 4
For the Burgers:
1 ounce dried mushrooms (such as shiitake)
1 ½ pound ground chuck
1 tablespoon extra virgin olive oil
1 tablespoon dried tarragon
1 teaspoon kosher salt
½teaspoon fresh ground black pepper
½ teaspoon granulated garlic
½ teaspoon worcestershire sauce
Remaining Ingredients:
2 ounces brie cheese, thinly sliced
8 slices sourdough bread, each ½ inch thick
4 lettuce leaves
whole grain mustard
In a bowl, cover the mushrooms with boiling water; allow them to soak until soft, about 45 minutes. Drain the mushrooms and squeeze out the excess water. Blot the mushrooms with paper towels, cut out the tough stems and discard. In a food processor, process the mushrooms until finely chopped and place them in a bowl. To the mushrooms, add the remaining burger ingredients; gently mix with your hands. Shape into 4 patties, each about ¼ inch thick. Grill patties over Direct High heat until medium, 8 to 10 minutes, turning once. During the last 30 seconds, top the burgers with the brie and grill the bread until lightly toasted. Serve the burgers hot on the toasted bread with the lettuce and mustard.