Cara’s Cucina: ATH Burger with mushroom confit + Toma cheese
Courtesy: A Toute Heure
232 Centennial Avenue
Cranford, NJ 07016
1 lb. Freshly Ground Chuck Chuck (makes 4 burgers)
1-1.5 lb. Mixed Wild Mushrooms (oyster, shiitake, crimini)
3 cups Olive Oil
1 bay leaf
2 sprigs thyme (Fresh)
2 cloves garlic (peeled)
1-2 Tablespoons Parsley, Chopped
Ground Black Pepper
Toma Cheese (Toma Cheese from Cherry Grove Farm) - sliced
Sesame Seed Bun
TO MAKE MUSHROOM CONFIT:
- Clean mushrooms well to remove any grit (for shitakes remove stems), and cut into 1/2” pieces, season well with salt and pepper.
- In a heavy bottom pot, on the stovetop, submerge mushrooms in olive oil just to cover and bring to a simmer (confit). Add garlic, bay leaf and thyme, and simmer on low until mushrooms are tender but still toothsome (time will vary depending on mushroom varieties used).
-Drain from olive oil, transfer to a sheet tray, toss well with parsley, check seasoning, set aside.
TO MAKE BURGERS:
-In a separate bowl, add kosher salt and ground black pepper to the ground chuck and mix well.
-Divide ground chuck into 2-3 patties depending on preferred size (approx 4 ozs each).
-Place burger patties in pan or on grill and cook to desired temperature.
-Butter both sides of the bun; grill bun on stovetop or grill
-Just before you're ready to take patty off the heat, add cheese to the top of burger, if desired and allow to melt completely.
- If mushrooms have cooled, they can be sautéed with a bit of butter in a sautee pan over medium high heat - tossing well.
- Layer burger with mushrooms on bun!