BISTRO BURGER

MAKES 4 SERVINGS

WHEN I LIVED IN the Queen Anne neighborhood of Seattle, there was a little café up the street from my place that made a killer stuffed burger. When I’d stroll in for a happy hour drink, there was a good chance they’d already be sold out: clearly I wasn’t the only one who’d made the discovery. So once we perfected our juicy, grillable stuffed Field Roast burger, I knew how we could take it even one step further: by layering local chanterelle mushrooms, roasted tomatoes and a creamy herbed mayo on top. It’s become the burger I most crave, and I feel quite certain that your search for the ultimate, deluxe burger can end now.

1 pound chanterelle mushrooms

2 Roma tomatoes, cut into ¼-inch slices

¼ cup safflower oil

2 cloves garlic, minced

Sea salt

Freshly ground black pepper

½ cup vegan mayo

2 sprigs dill, minced

4 sprigs thyme

4 patties Pepper-Stuffed Burgers (here) or Field Roast FieldBurgers

4 vegan rustic hamburger buns

2 ounces baby arugula

1. Preheat the oven to 200°F.

2. Clean and slice the chanterelles, removing and discarding any tough stem parts.

3. Toss the tomatoes in 1 tablespoon of the oil and the garlic, and season to taste with salt and pepper. Arrange on a parchment paper–lined baking sheet and heat in the oven for 2 to 3 hours, or until most of the moisture is gone.

4. In a bowl, combine the vegan mayo and dill and set aside.

5. In a skillet over medium heat, heat the remaining 3 tablespoons of oil and add the chanterelles and thyme. Season with salt and pepper.

6. Cook until the mushrooms are soft and slightly browned. Remove from the heat and discard thyme.

7. Grill the burgers, flipping once, about 4 minutes per side, then remove from the heat.

8. Place each burger on a bun. Dress with the dill mayo, mushrooms, tomato slices, and arugula.