A mouth-watering Worcestershire glazed double mushroom burger with charred vidalia onions served on a mushroom salted brioche bun.
Yield: 8 4 ounce burgers
1 c Worcestershire sauce
1⁄4 c light corn syrup
2 tbsp thyme leaves
Pinch cayenne pepper
Pinch white pepper
2 vidalia onions, sliced into -inch rings
2 tbsp grapeseed oil
Salt and pepper to taste
20 oz blend of ground chuck and short rib with a 65/35 meat-to-fat ratio
12 oz crimini mushrooms, finely chopped
Salt and pepper to taste Vegetable oil
8 toasted heavy brioche buns
In a saucepan over medium-high heat, reduce Worcestershire sauce by half, about 12-15 minutes. Add corn syrup, thyme, cayenne, and white pepper. Let sauce reduce by a quarter or until thick and syrupy, about 7 minutes. Remove from heat.
Separate onions into rings. In a large bowl, season onions with grapeseed oil and salt and pepper. Heat a cast-iron skillet over high heat to smoking point. Add onion rings to skillet and allow to char, about 1 minute. Flip and continue to cook, about 1 minute. Remove onions from pan and place in an airtight container to steam using the residual heat.
In a large bowl, combine ground beef and chopped mushrooms. Form into eight 4-ounce balls and season with salt and pepper. Meanwhile, heat a cast-iron skillet over high heat to smoking point. Lightly oil the skillet and add burgers.
Working with 2 burgers at a time, sear for 2 minutes. Using a spatula, atten burger balls and and continue to sear for 30 seconds. Flip and continue to cook for 1 minute. Remove from pan and brush with Worcestershire glaze. Continue with remaining 6 patties.
Place each cooked burger patty on the bottom half of the toasted buns. Top patties with mound of charred onions and brush with Worcestershire glaze. Top with bun and serve.