We hate getting into a rut over hamburgers. No matter how much we like one style, we’re always trying to expand our repertoire. Hurray! This recipe does just that. The recipe comes from Jamie Purviance in Weber’s Real Grilling (2005). We have loved this book since we bought it several years ago. For the enthusiastic grilled, the book is an excellent resource for information on rubs, marinades, and smoking woods. The other nice feature are the built-in tabs allowing the reader to mark recipes and pages in the book.
These hamburgers are served on rounds of grilled bread. We often have day-old bread on hand which we prefer to grill rather than throw out. Trust us, when combined with these burgers and the brie cheese, the results are fantastic!
1 oz. dried mushrooms, such as shiitake
1 1/2 lb. ground chuck (80% lean)
1 Tbsp extra virgin olive oil
1 Tbsp dried tarragon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp granulated garlic
1/2 tsp Worcestershire sauce
2 oz. brie cheese, thinly sliced
8 slices sourdough bread, each 1/2-inch thick
4 lettuce leaves
Whole grain mustard
To prepare the burgers: In a medium bowl, cover mushrooms with boiling water and allow them to soak until soft, about 45 minutes. Drain the mushrooms and squeeze out the excess water. Blot the mushrooms with paper towels, cut out the tough stems and discard. In a food processor, process the mushrooms until finely chopped and place them in a medium bowl. Add the ground chuck, EVOO, tarragon, salt, pepper, garlic, and Worcestershire sauce; gently mix with your hands. Shape into 4 patties, each about 3/4-inch thick.
Grill the patties over direct high heat until medium, 8-10 minutes, turning once. During the last 30 seconds, top the burgers with the brie and grill the bread until lightly toasted. Serve the burgers hot on the toasted bread with lettuce and mustard.