Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 2 shallots , sliced

  3. 1 tablespoon minced garlic

  4. 2 cups sliced cremini mushrooms

  5. Dash balsamic vinegar

  6. 1/4 cup beef broth

  7. 1/2 cup mascarpone

  8. 3 tablespoons chopped chives

  9. Pinch salt

  10. Pinch cracked black pepper

  11. 2 pounds ground beef

  12. 4 teaspoons steak seasoning (recommended: Montreal)

  13. 8 slices smoked Cheddar

  14. 4 large seeded hamburger buns, split and toasted

  15. Dijon mayonnaise blend, for garnish (recommended: Dijonnaise)

  16. 1 cup french fried onion pieces

Instructions Jump to Ingredients ↑

  1. Preheat a grill on high.

  2. In a medium-sized saute pan over high heat, add 2 tablespoons of olive oil. Add the shallots, garlic and mushrooms and cook until a nice color develops, about 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil and a splash of balsamic vinegar. Whisk in the beef broth and bring the mixture to a simmer. Cook until the mixture thickens, approximately 3 to 4 minutes. Remove the pan from the heat, then mix in the mascarpone cheese , chives and the salt and pepper.

  3. Add the ground beef and steak seasoning to a medium bowl and mix well. Form the meat into 4 burgers. Put the burgers on the grill and cook for 4 to 6 minutes on each side. Top each with a slice of cheese and cook until the cheese melts, about 1 minute. Remove the burgers from the grill and put on a platter.

  4. Spread the cut sides of the rolls with Dijon mayonnaise blend and top with a burger patty. Sprinkle each burger with a liberal amount of fried onion pieces. Spoon a good amount of creamy mushrooms on top and cover with the other half of the bun. Serve.


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