Beef Burgers with Grilled Mushrooms and Jarlsberg

The beloved cheeseburger gets a new twist with chewy king oyster mushrooms and nutty Jarlsberg. Since the patty is only seasoned with salt and pepper, it’s worth the effort to source beef from a reputable butcher who grinds it fresh daily. Otherwise look for regular- to medium-ground beef to ensure juicy results.

1½ lbs (750 g) good quality-ground beef chuck 3 tbsp (45 mL) unsalted butter

1 clove garlic, finely chopped

6 oz (175 g) king oyster mushrooms, sliced lengthwise ¼ inch (5 mm) thick

Salt and freshly ground pepper to taste

4 oz (125 g) Jarlsberg cheese, thinly sliced to fit patties

4 plain burger buns

Dijon mustard to taste

Handful baby arugula for garnish

1 Divide beef into 4 even balls. With minimal handling, form balls into patties to fit buns. (Patties will keep, covered and refrigerated, for 2 days.)

2 In a small saucepan, heat butter over medium heat. When it melts, add garlic. Let garlic sizzle about 1 minute and remove from heat.

3 Preheat grill to medium-high. Place mushrooms on baking tray. Brush both sides with garlic butter.

4 Clean and oil barbecue grate. Season patties generously with salt and pepper. Grill patties until cooked to desired doneness, about 4 minutes per side for medium and 6 minutes per side for well done. Place cheese on patties for last 2 minutes of cooking.

5 While burgers are cooking, grill mushrooms, turning occasionally, until tender, 3 to 4 minutes in total. Transfer to tray and season with salt and pepper.

6 Smear bun bottoms with mustard and top with arugula. Place patties and grilled mushrooms on top. Cover with bun tops. Serve immediately.

Serves 4