An American Burger In Paris

Ingredients

• Bearnaise Persillade
• 1 tablespoon very finely chopped shallot
• 1.5 tablespoons champagne vinegar
• 1/4 teaspoon salt
• 3/4 Cup chopped fresh parsley
• 3 tablespoons chopped fresh tarragon
• 2 tablespoons lemon zest
• 1 tablespoon Dijon mustard
• 2 tablespoons high quality olive oil
• Duxelle
• 12 ounces cleaned, sliced cremini mushrooms
• 3 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon truffle oil (optional)
• Burgers
• 3 Pounds ground beef
• 2 tablespoons coarsely ground black pepper
• 1.5 Teaspoons salt
• 6 ounce log of goat cheese, cut into 1 ounce slices
• 6 brioche buns
• Canola oil for brushing the grill

Instructions

• 1. Combine chopped shallots, vinegar, and salt and a small bowl.
• Combine parsley, tarragon, and lemon zest in a separate bowl.
• Combine mustard and olive oil in a third bowl.
• Set bowls aside.
• 2. Add mushrooms to food processor and pulse until finely chopped with no chunks larger than a pea.
• Heat butter on medium heat until melted and sizzling.
• Add chopped mushrooms.
• Saute until starting to brown.
• Add salt and continue to cook until well browned and dry.
• Add truffle oil (if using) and cook for 30 seconds.
• Remove from heat to cool.
• 3. Divide meat into twelve (12) 4-ounce portions and smash into thin rounds, approximately 1/2 inch thick and 4 inches in diameter.
• 4. Divide duxelle mixture equally among 6 of the beef rounds, approximately 2 tablespoons per patty.
• Top with the remaining beef rounds.
• Press the two halves together and seal the edges.
• 5. Sprinkle each prepared patty with 1 teaspoon ground pepper and 1/2 teaspoon of salt, split between both sides of the burger.
• 6. Preheat grill to high heat.
• Brush with canola oil.
• Place the patties on the grill.
• Cover and cook for 5 to 7 minutes per side.
• During the last 2 minutes of cooking, add a slice of goat cheese to each of the patties.
• Place the buns cut side down on the outer edges of the grill until lightly toasted.
• 7. While the burgers are cooking, make the persillade.
• Add the mustard and oil mixture to the shallot mixture and stir until combined, and gently fold in the herb and lemon zest mixture.
• 8. To assemble the burgers, top the bottom half of each toasted bun with one of the burger patties.
• Top with approximately 3 tablespoons of the persillade.
• Add the bun tops and serve.