One of the things I enjoy is backing into a recipe to showcase a choice ingredient. While a great or unexpected find at the market can often drive this type of cooking strategy, the inspiration for this Blue Cheese Mushroom Burger with Raspberry Chipotle Ketchup was a little different.
Our dear friends Rick & Tracey gave us a lovely hostess gift when they attended our recent Diners, Drive-ins and Dives gourmet club event. One of the items in our little goodie bag was this Raspberry Chipotle Ketchup which is made by Blackberry Patch.
It has a fruity, sauce-like texture, with a nice little kick, which just screamed “put me on a blue cheese stuffed mushroom burger!” The result worked out quite well. We tend to be low-carb people at my house, so we enjoyed these burgers sans bun. But if your stomach is screaming “I need the carbs today!” you can enjoy them with a nice onion bun, or whatever you prefer.
Blue Cheese Mushroom Burger with Raspberry Chipotle Ketchup
Ingredients
- 1 1/2 pounds ground beef I prefer no leaner than 80%
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/3 cup crumbled blue cheese
- 3 ounces cream cheese softened
- 1 tablespoon Dijon mustard
- Cooking spray or small quantity of bacon fat
- 1 1/2 cups fresh mushrooms sliced 1/4 inch thick
- 1/4 teaspoon each salt & fresh ground black pepper
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon fresh snipped chives
- 4 burger buns optional
- Raspberry Chipotle Ketchup see note below
Instructions
- In medium bowl stir together ground beef and 1/4 teaspoon salt & pepper. Form 8 large 1/4 inch thick patties.
- In small bowl stir together blue cheese, cream cheese and mustard. Place about 2 tablespoons cream cheese mixture on top of 4 patties. Top each with remaining patty and press edges well to seal.
- Place hamburgers in 10 inch skillet coated with cooking spray (or if you have some bacon fat available, use a small amount to coat pan. Cook over medium heat, turning once, until desired doneness (12 to 15 minutes for medium.) I also cover the pan after flipping the burger to ensure they get cooked all the way through. When burgers are done remove from pan and keep warm.
- In the same skillet with drippings place mushrooms, 1/4 teaspoon salt & pepper and Worcestershire sauce. Cook over medium heat, stirring occasionally, until tender (4-5 minutes) Note – this time also lets the burgers rest so the cheese doesn’t instantly ooze out once you start eating them.
- Top burgers with ketchup and mushrooms and sprinkle with snipped chives. Enjoy
Jessica
How long did this take to make? Looks tasty
cathyscooking@gmail.com
Prep time was minimal to make the burgers, maybe 15-20 minutes, plus the cook time for the burgers & mushrooms. So about 40-45 minutes total. A quick meal to whip up actually! It would take a little extra time though if you’re making the ketchup from scratch.