Tavern Burgers with Drunken Mushrooms

Reading Time: 5 minutes

Ingredients:

– Garlic Mayonnaise:
– 1/3 cup mayonnaise
– 1 tablespoon whole-grain mustard
– 1/2 teaspoon soy sauce
– 1 large garlic clove, grated (about 1/2 teaspoon)

– Drunken Mushrooms:
– 3 tablespoons olive oil
– 8 ounces cremini mushrooms, thinly sliced
– 1 small shallot, chopped (about 1/4 cup)
– 1 teaspoon chopped fresh thyme
– 1/4 teaspoon kosher salt, plus more to taste
– 1/4 teaspoon black pepper
– 1/2 cup light lager beer

– Tavern Burgers:
– 2 pounds high-quality 80% lean ground beef
– 2 teaspoons kosher salt
– 1 1/4 teaspoons black pepper
– 4 extra-sharp white cheddar cheese slices
– 2 tablespoons unsalted butter, softened
– 4 sesame seed hamburger buns, split
– Butter lettuce, sliced red onion, Drunken Mushrooms, and bread-and-butter pickle chips, for serving

Directions:

1. Prepare the Garlic Mayonnaise:
– In a small bowl, stir together mayonnaise, mustard, soy sauce, and grated garlic. Cover and chill until ready to serve.

2. Make the Drunken Mushrooms:
– Heat olive oil in a large skillet over medium-high heat. Add mushrooms in an even layer and cook undisturbed until well browned, about 8 minutes. Stir mushrooms and continue cooking until tender and browned, 2 to 4 minutes more.
– Reduce heat to medium. Add chopped shallot, thyme, salt, and pepper. Cook, stirring often, for 1 minute. Add beer and cook, stirring occasionally, until the liquid is fully reduced, 3 to 4 minutes. Season with additional salt to taste.

3. Cook the Burgers:
– Divide the ground beef into 4 portions (8 ounces each). Shape each portion into a loose ball, then flatten between your palms to form a 4 1/2-inch-wide patty, about 1 inch thick. Press your thumbs into the center of each patty to create a 1/2-inch indentation. Transfer to a parchment paper-lined baking sheet. Cover and chill while preparing the grill.
– Preheat the grill to medium (350°F to 400°F). Place a large cast-iron skillet or griddle on the grill to preheat (or use a stovetop skillet or griddle over medium heat). Season patties with salt and pepper. Cook patties in the skillet, undisturbed, until a deep golden brown crust forms, 6 to 7 minutes. Flip and cook until well browned on both sides and the internal temperature reaches 118°F, about 3 minutes.
– Place a slice of cheddar cheese on each patty. Cover the skillet with a baking sheet and let stand until the cheese is melted, about 1 minute. Transfer patties to a baking sheet to rest for 5 minutes.

4. Toast the Buns:
– Spread softened butter on the cut sides of the buns. Toast buns in the beef drippings in the skillet over medium heat until golden brown, about 1 minute.

5. Assemble the Burgers:
– Spread garlic mayonnaise on the cut sides of the buns. Top bottom buns with lettuce, red onions, a burger patty, drunken mushrooms, and pickle chips. Sandwich with the top buns and serve immediately.

Make Ahead:
– Garlic mayonnaise can be stored in an airtight container in the refrigerator for up to one week. Drunken mushrooms can be stored in an airtight container in the refrigerator for up to three days.

Suggested Pairing:
– A toasty and citrusy pale ale, such as Samuel Smith.

Enjoy these tavern-style burgers with a refreshing beer for a classic pub experience at home!

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