Burger with mushrooms and spicy ketchup
"I love ketchup, just like any American, and I'm convinced that canned tomatoes are much healthier than fresh ones," shares Bobby Flay's secrets. "And when I was working on each dish for my restaurant's menu on paper, I incorporated all the new ideas, as well as suggestions for improving the quality of the ingredients. There's nothing better than homemade tomato sauce, which can be used as a base for barbecue sauce, ketchup, or pizza sauce. I simply added a touch of hot chili pepper to my ketchup to give it a different flavor from the usual plastic bottle ketchup. Adding canned chipotle puree in adobo sauce gives the ketchup a smoky, exciting note while maintaining its sweet and tart flavor," continues the chef.
Complexity: easily
Servings: 4
The highlight of this flavorful, savory dish is the mushroom filling, sautéed with onions and herbs, which perfectly complements the lean ground beef patty. The burger is served with spicy ketchup, which has a smoky chipotle flavor. The recipe includes detailed instructions from the author, allowing you to prepare this sandwich in several different ways.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
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
We recommend
Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- 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. - 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.
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