1 1/2 lbs-2 lbs. lean ground beef
salt and kosher salt , to taste
4 -1/4 inch thick square slices of Emmentaler cheese
2 onions, cut into slices
4 tablespoons butter
4 giant hamburger buns
Prepare the Duxelle.
Divide the ground beef onto quarters. With each quarter divide in half again. Form thin patties. With half the patties , place 3/4 cup Duxelle in the center and gently press onto pattties close to the edge. Leave a little edge to allow you to seal burgers. Place the remaining patties on top of duxelle topped patties and seal edges well. Salt and pepper well both sides of filled patties. Set aside. Meanwhile caramelize the onions in the butter over medium low heat until golden brown. Heat a large cast iron pan on medium high heat. When pan is very hot add a very small amount of vegetable oil. Place the filled patties in the pan and sear well about 4-5 minutes per side. Turn only once. Top the patties with the cheese and add a small bit of water to the pan and cover with a lid to steam and allow the cheese to melt. Remove lid and top with caramelized onions.
Spread Dijon mustard and mayonnaise of each slice of buns. Place spinach over the bottom bun and put cooked patty on top. Top with top bun. Any extra duxelle can be frozen and used for other recipes.
2 tablespoons butter
8 cups cremini mushrooms, sliced
1 head roasted garlic, cloves squeezed out
2 cloves garlic, chopped
1/4 cup shallots, chopped
1 cup celery, chopped
1/2 cup chicken stock
1/2 cup white wine
1/2 cup sliced green onions
1/2 cup Italian parsley, chopped
2 cups Italian bread crumbs
1/2 cup grated Parmesan cheese
1 red bell pepper, chopped
salt and pepper, to taste
Saute the mushrooms in butter until browned and all liquid has evaporated. Add the garlic, shallots and celery, saute a couple of minutes. Add wine and chicken stock to deglaze the pan. Reduce the liquid until almost gone. Place mixture and all ingredients in a bowl except cheese and toss gently. Allow to cool completely and fold in cheese. Use to stuff all sorts of meat. Freezes well.