Mushroom and onion steak sauce burgers.
Down here already I have three different pans going.
I have a big old cast iron skillet getting nice and hot
to cook our burgers a la plancha.
I've got onions cooking gently over medium low heat,
two large softball size or three medium onions chopped
cooking in a couple tablespoons of butter
cooking down pretty gently
and I'm gonna add the tiniest little sprinkle
of super fine sugar just to sweeten them up even more
and kinda gild the lily
and we're gonna season them up
with a little white pepper and salt
and once they get super soft
and they start to get light caramel in color,
we're going to add beef consommé or beef bone broth.
So back here, I've got what used to be
three quarters of a pound to a pound of creminis.
Of course, mushrooms are pretty much all water
so they cook right down to nothing.
I want you to look at the color here.
I let most mushrooms brown first before I add the salt
because salt draws out liquids of course
and I don't wanna slow down the process.
So I want them to get nice and meaty.
I'm gonna throw in a little bit of fresh thyme.
You can use a sprinkle of dry.
I have a couple tablespoons if you're using fresh.
Half a palmful, teaspoon and a half if you're using dry.
I'm gonna turn that down a little bit now
'cause I wanna add the garlic
and I don't want the garlic to burn.
Okay, so now, to the pan,
I'm just gonna grate a little garlic in
and I love sherry with mushrooms
so I'm gonna add a splash of sherry.
Our mushrooms are almost there.
I'm gonna let them go a little bit more,
get a little bit softer
and then we'll add the consommé to that.
So for the burgers,
I have for four patties,
a pound and a half of ground sirloin so 80, 85%.
For every pound and a half of meat,
I use about a tablespoon and a half to two tablespoons,
I don't measure it, I just kind of eyeball it,
I give a good douse of Worcestershire over the top, okay?
We're gonna season liberally with kosher salt
or fine sea salt and black pepper
and then you just kinda get in there
and don't overmix the meat.
I score it with the side of my hand
so that I know as I'm pulling that product,
we're dealing with roughly the same size, right?
So here's how this rolls.
Spray the pan with a little bit of anything,
olive oil, canola spray, whatever.
Get 'em in there and don't mess with 'em.
The patties are gonna cook.
If you're a normal person,
you eat them like medium rare to medium
and you're not my sister.
They'll cook about eight minutes turning occasionally.
Once we turn them after four minutes,
you can douse them with your favorite steak sauce of choice,
right, and then add two thick slices of Swiss cheese
per patty.
Here's how we roll.
Ha, with the bottom of the roll.
So we take a little Dijon mustard,
some sliced cornichons or your favorite pickles.
Up next, our sherry mushrooms.
Mm.
Mhm on the toasty brioche rolls.
What?
I know.
And look, look, look where the hole in that Swiss cheese is.
You can see, can you see that?
Can you see the steak?
The steak sauce is squishing through the holes
in the Swiss cheese, ah.
That is very exciting.
That was like a Beatles scream.
And then you douse your patties
with tons of your French onions.
(applause)
Oh.
That is sick.
That's just sick.
Get our little toppers on.
Buttery brioche.
Oh my gosh.
(applause)
Tada.
(applause)