2 pounds 85/15 ground round
2 teaspoons salt
2 teaspoons pepper
2 teaspoons steak seasoning
½ cup finely chopped Walla Walla sweet onion (if in the South, use Vidalia onion)
½ cup finely chopped Maitake Frondosa mushroom (Mycopia brand)
1 tablespoon Worcestershire Sauce
4 brioche buns
3 tablespoons melted butter
Light the grill first, then combine all of the burger ingredients in a mixing bowl. Form into four 7- ounce patties and one 4-ounce patty (a snack for the chef). Set aside.
Sauteed Mushrooms and Onions
1 Walla Walla sweet onion, sliced
10 small Heirloom Shiitake mushrooms, sliced (Mycopia brand)
1 tablespoon butter
2 tablespoons extra virgin olive oil
½ cup Merry Edwards Pinot Noir
Melt 1 tablespoon butter in a sauté pan on low heat. Add sliced onion and sliced mushrooms and olive oil. Turn heat up to medium high and brown. Once caramelized, add the red wine and turn to low and cook until the liquid reduces.
1/3 cup of heavy cream
6 ounces brie (rind removed)
3 teaspoons white truffle oil
Nutmeg/salt/pepper to taste
Heat heavy cream in a sauce pan on medium-low heat. Once warm, whisk in brie, truffle oil and spices. Keep warm until you’re ready to serve.
Now you're ready to make your burgers.
Melt 3 tablespoons butter in a sauce pan. Brush each bun with butter.
Grill burgers, searing both sides first to lock in moisture. At the same time, grill buns on top rack of grill (or cooler area).
For presentation, layer arugula on the bottom bun then burger, onion and mushrooms, and drizzle with cheese sauce. Enjoy with 2012 Merry Edwards Flax Vineyard Pinot Noir!