15 Sep 2009 06:46 pm
Makes about 20 mini cheeseburger sliders
4 tbl butter
1 medium-sized onion, finely minced
1 Portobello mushroom, or 3 – 5 crimini or baby bella mushrooms, finely minced
2 tsp Worcestershire sauce
Salt & Pepper
1 lb good-quality ground beef (not lean)
4-oz Morbier cheese (or other mild, flavorful cheese), grated.
½ recipe Roquefort Mayonnaise
½ recipe Camembert biscuits from Mastering the Art of French Cooking; roll biscuits thinner than called for and cut with a 1-1/2 inch biscuit cutter.
1 dozen cherry tomatoes, sliced
1 small bunch of arugula, thick stems removed, torn into medium pieces
In a medium skillet, heat butter over medium-low heat until bubbling. Add onion. Cook and stir until onion begins to carmelize, 6 to 8 minutes. Add mushrooms and cook another 4 to 6 minutes, or until mushrooms are soft and any liquid they release has simmered away. Add Worcestershire sauce, salt and pepper. Remove from heat and allow to come to room temperature.
In a mixing bowl, add onion mixture to ground beef; mix thoroughly with your hands until evenly distributed. Pinch off a walnut-sized portion of ground beef mixture and flatten it in your hands. Lightly press together a small pinch of grated cheese and press it into the center of the meat patty. Pull the sides of the patty up and around the cheese, sealing to enclose the cheese entirely. Press into a patty shape, rounding it with your thumb and forefinger if desired. Repeat for remaining meat and cheese.
Brush a large skillet lightly with oil and heat it over a medium flame. Place as many patties into the skillet as will fit without crowding. Fry 3 to 4 minutes, or until bottom is browned and lightly charred. Flip burgers and cook another 3 to 4 minutes or until top and sides are cooked through and patty feels firm when pinched. Place in a covered pan in a warm oven while remaining patties are cooked.
Spread a layer of Roquefort mayonnaise on top of a Camembert biscuits and top with a cooked burger patty. Garnish top of patty with a piece of arugula leaf and a slice of tomato. Secure with a toothpick.