1 ½ pounds ground beef (85% fat)
½ cup finely chopped crimini or portabella mushrooms
4 slices of cheese (Swiss, Muenster, Cheddar, Bleu)
Salt to taste
On a piece of plastic wrap or plastic cutting board, spread out the ground beef in an even layer, sprinkle with the mushrooms and salt.
Lightly mix together and form into 8 patties, slightly larger than your burger buns.
On each of 4 patties, place 1 slice of cheese, cover with the other 4 patties and seal the edges.
Place on a plate and chill for at least one hour, in refrigerator.
Place on grill over medium coals, or in a skillet over medium heat.
Grill for 2 minutes or until there is a good “crust” on the burger, flip and grill for an additional 2 – 3 minutes to get a good “crust”. Move off heat and cover grill. Continue to grill until desired temperature has been reached.
Serve on toasted buns with Chipotle Mayonnaise.
You can use ground sirloin or ground chuck, just make sure it has enough fat in it. Hamburgers dry out, the fat and the mushrooms help keep them juicy.
Try not to handle the burger too much. It can cause the burger to get mushy and dense.