- 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