Blue Cheese Mushroom Burger with Raspberry Chipotle Ketchup
Generous burgers stuffed with blue cheese & cream cheese, then topped with savory sauteed mushroom and raspberry chipotle ketchup
Servings: 4
Author: Adapted from Land O Lakes Treasury of Country Recipes
Ingredients
1 1/2poundsground beefI prefer no leaner than 80%
1/4teaspoonsalt
1/4teaspoonfresh ground black pepper
1/3cupcrumbled blue cheese
3ouncescream cheesesoftened
1tablespoonDijon mustard
Cooking spray or small quantity of bacon fat
1 1/2cupsfresh mushroomssliced 1/4 inch thick
1/4teaspooneach salt & fresh ground black pepper
1/4teaspoonWorcestershire sauce
1tablespoonfresh snipped chives
4burger bunsoptional
Raspberry Chipotle Ketchupsee 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
Notes
In addition to the link I provided for purchasing the Raspberry Chipotle Ketchup online, I've also taken a stab at a possible substitute for making your own. You can adjust the quantities of the raspberry preserves and chipotle to make the ketchup sweeter or more, spicy, to suit your taste. Combine 3/4 cup ketchup, 2 tablespoon seedless raspberry preserves and 1-2 teaspoon minced chipotle pepper in adobo sauce in a blender (start with 1 teaspoon then add the 2nd one after tasting) and puree until smooth. Heat in a small saucepan at medium-low heat for 5-7 minutes to blend flavors and then let cool to room temperature. Disclaimer - I haven't tried making my own. This is a swag based on the flavors of the product I used.Adapted from Land O Lakes Treasury of Country Recipes.