- 2 tbs. olive oil
- 1 tbs. unsalted butter
- 12 oz. (about 1 1/2 cups) assorted mushrooms (such as cremini, lobster, chanterelle, and stemmed shiitake), chopped
- 1 small shallot, finely diced
- Kosher salt and freshly ground black pepper
- 1 tbs. chopped fresh thyme leaves
- 2 tbs. chopped fresh flat-leaf parsley leaves
- 1 1/2 lbs. ground chuck (80 percent lean) or ground turkey (90 percent lean)
- 1 1/2 tbs. canola oil
- 4 slices sharp Cheddar cheese
- 4 hamburger buns, split; toasted, if desired
- Chipotle Ketchup (see below)
How to make it
- 1 cup ketchup
- 2 to 3 tbs. puréed, canned chipotle in adobo (depending on how spicy you prefer it)
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
How to make it
Whisk together ketchup, chipotle, salt, and pepper in small bowl. Cover and refrigerate at least 30 minutes to allow flavors to blend. Sauce will keep for one week in a tightly sealed container in the refrigerator. Makes 1 cup.
Adapted from Bobby Flay’s Burgers, Fries & Shakes (Clarkson Potter)
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