454 g (1 lb) lean ground beef or veal Fontaine Family
114 g (4 oz.) white or cremini mushrooms, finely chopped
30 ml (2 tablespoons) shallots, minced
2.5 ml (½ teaspoon) garlic, minced
15 ml (1 tablespoon) olive oil
Salt and pepper to taste
4 slices of cheddar cheese
1 red onion, sliced into rings
1 tomato, sliced
4 leaves of Boston lettuce
marinated, roasted or grilled peppers
blue cheese, feta cheese, or crumbled goat cheese
arugula leaves or watercress leaves
Cut the mushrooms into small cubes or process them gently in a food processor.
In a frying pan, heat 1 tablespoon of olive oil over medium-high heat and add the mushrooms, cooking for 5 to 7 minutes, or until golden brown.
Remove from heat and let cool for 5 minutes. Transfer cooled mushrooms to a medium-sized bowl.
Add meat, onions and minced garlic to mushrooms, mixing until well blended.
Divide meat mixture into 4 equal patties. Season patties with salt and pepper just before grilling.
Preheat barbecue to medium-high heat.
Place patties on the grill.
Cook the patties for about 4 minutes per side or until internal temperature reaches 160°F (71°C).
Place a slice of cheese on each patty and cook until melted.
Remove patties from heat. Place patties on grilled buns, place tomato, onion and lettuce slices on each patty. Garnish each with condiments.
Tips and Tricks
The patties can be prepared in a skillet over medium-high heat by following the same cooking steps. Use your favourite toppings. If you want to save some time, you can add the raw mushrooms directly to the meat mixture.