Burger with mushrooms and spicy ketchup

Ingredients:

Hamburgers

• 4 hamburger buns, toasted*
• 2 tbsp. l. olive oil
• 1 tbsp (15 g) butter
• 350 g of assorted mushrooms (for example, cremini mushrooms, chanterelles, and shiitake mushrooms, sliced ​​without stems)
• 1 small shallot, finely diced
• 1 tbsp chopped thyme
• 2 tbsp chopped parsley
• 700 g of lean ground beef from the first grade of neck and shoulder, or lean ground turkey
• 1.5 tbsp. l. canola oil
• 4 slices sharp cheddar cheese

Chipotle ketchup

• 1 tbsp. tomato sauce
• 2-3 tablespoons canned chipotle puree in adobo sauce
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper

Preparation:

1. Heat the olive oil and butter in a large saucepan over high heat until almost smoking. Add the mushrooms and sauté, stirring occasionally, until softened, about 5 minutes. Add the shallots, season with salt and pepper, and sauté for about 5 minutes, until golden brown. Stir in the thyme and parsley and transfer to a bowl. If desired, puree the mushrooms through a food processor to create a paste.
2. Divide the meat into 4 equal portions (about 170 g each) and form into 2 cm thick patties, pressing the meat into the center with your thumb. Season each patty on both sides with salt and pepper.
3. Fry the patties using canola oil as directed in the note. Place a slice of cheese on top of each patty during the last minute of cooking; cover.
4. Place the patties on the bottom of the buns and top each patty with ketchup, if using, and a large heaping spoonful. mushroom caviarCover with the tops of the buns and serve immediately.
   
   Recipe Burgers with grilled patty, fried mushrooms and fresh salsa.
   
   

   Chipotle ketchup

   
   To make the ketchup, combine the tomato puree, chipotle peppers, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be stored in a tightly sealed container in the refrigerator for up to 1 week.
5. Author's note *
   
   

   Toasted burger buns

   
   To prevent buns from becoming soggy, lightly toast them. To do this, place them cut-side down on the grill for 10 seconds, and you'll get warm buns that will hold their shape when biting into them. Alternatively, place the bun halves cut-side up on a baking sheet and toast them under the top broiler in the oven until golden brown, about 30 seconds. Watch them closely and don't let them get too brown, or they'll dry out inside.
   
   

   When using a grill

   
   Light the grill until the coals are glowing, well-burned and covered with ash. Be careful, they are very hot! Brush the patties with vegetable oil, grease the grill grate, and cook, covered, for 3-5 minutes per side. Top with cheese if desired.
   
   

   Indoor roasting

   
   Heat vegetable oil in a cast-iron skillet or a greased grill pan over high heat until the oil shimmers. Cook the patty for about 3-5 minutes per side. If desired, place a slice of cheese on the seared side of the patty to melt.