Miso Mushroom-Blue Cheese Burger

  • 1 T. miso butter
  • 8 oz. sliced button mushrooms
  • 1 lb. lean ground beef (or, if you have it, venison)
  • 3 ciabatta rolls, sliced in half
  • 3 T. mayonnaise
  • 4 oz. crumbled blue cheese

Heat the miso butter in a nonstick skillet over medium heat. Add the mushrooms and sauté until they are cooked through and a little browned at the edges. Remove to a plate and set aside.

Separate the ground meat into 3 equal parts and form generous patties. Using the same nonstick skillet you cooked the mushrooms in, sear the burgers on both sides over medium-high heat. Reduce the heat and cook until you reach your desired doneness. Remove to a plate and place the ciabatta rolls, cut sides down, into the pan and toast briefly. If needed, add more miso butter to encourage a golden brown toasting.

Slather each roll with 1 tablespoon of mayonnaise. Place a burger patty, a generous helping of sautéed mushrooms, and several tablespoons of crumbled blue cheese onto each roll. Serve immediately.

  • Yields: 3 servings
  • Preparation Time: 20 minutes
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