Insane Mushroom Burger
1/4 pound unsalted butter, soft
1 tablespoon white truffle oil
2 pounds ground chuck
1 cup porcini mushrooms, minced (if using frozen, thaw and drain first)
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 cups baby spinach, pre-washed in a bag
1 cup Gorgonzola cheese, crumbled
6 Kaiser rolls, split
Canola oil for brushing the grill
To make the truffle butter: In a mixer, place the soft butter and drizzle in the truffle oil. Use the paddle attachment and on a medium speed, beat until well incorporated. You can make this a day a ahead and keep in the refrigerator. Just be sure to let it come to room temperature so it will spread easily.
To make the patties: Drain the porcini mushrooms and squeeze with your hands to remove excess moisture. Place mushrooms in a food processor and pulse until almost a rough paste. In a larger mixing bowl add the porcini mushroom puree, ground chuck, Parmesan cheese, salt and pepper. Mix to incorporate all the ingredients, however be careful not to over work the beef. Form into 6 patties and place aside. You can make these a day ahead and place in the refrigerator.
Brush a medium pre-heated grill with the canola oil. Spread the truffle butter on both the cut sides of the kaiser roll. Lightly grill the buns until golden brown and aromatic. Pull the off and place on your work station. Place the burger patties on the grill and cover. Cook for 4 minutes, turn over and continue to cook burgers to your desired doneness (about 3 more minutes for medium).
Place the burger on a toasted roll. Place some extra truffle butter on top of the burger and let it melt over the top. Place a small pile of baby spinach on top of the melted butter and sprinkle with some of the crumbled Gorgonzola. Lean the top of the bun against the side.