Categories: Burgers
Ingredients
- 8 medium Portobello mushroom caps, about 4 inches in diameter
- Cooking spray
- 1 tsp kosher salt
- 1 lb. ground beef
- 4 slices cheddar
- 4 slices red onion
- 4 leaves iceberg or Romaine lettuce
- 4 slices tomato
- Condiments, such as ketchup, mustard, or BBQ sauce
- 1 tsp sesame seeds
- 4 cornichons
Directions
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Preheat oven to 450.
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Gently remove the stems from the mushrooms, then scrape out the gills with a spoon. Lightly coat both sides with cooking spray, sprinkle them with 1/4 tsp of the salt, and arrange on a large baking sheet in one layer, gill side up. Bake until cooked through and tender, 7-8 minutes per side.
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Meanwhile, gently form the meat into 4 patties. Season both sides with 3/4 tsp salt.
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Heat a cast-iron skillet over medium-high heat until it smokes slightly, about 2 minutes. Coat with cooking spray, add the patties, and cook, flipping once, until browned and cooked through, about 4 minutes total for medium. Place a slice of cheddar on top of each patty, cover, and cook until cheese has melted, 20-30 seconds. Quickly transfer to a plate.
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Place the patties on 4 of the mushroom caps. Top with red onion, lettuce, tomato, and the condiments of your choice, then top with the remaining mushroom caps. Sprinkle the “buns” with sesame seeds, and secure a cornichon to the top with a toothpick.