MAKES: 4 servings TESTED BY: Colleen W.
025 Skillet Burgers with Shallot-Herb Butter
TASTING COMMENTS:
Smoky, flame-kissed burgers may be a staple of grilling season, but there’s something we love about the crisp, slightly charred crust on a pan-fried burger—and these are square! Serve them on toasted English muffin bread or ciabatta rolls.—CW
start to finish 30 minutes
- 1 large shallot, finely chopped (3 Tbsp.)
- 3 Tbsp. butter, softened
- 2 Tbsp. chopped Italian parsley
- ½ tsp. snipped fresh thyme
- ½ tsp. lemon zest
- 1½ lb. 80% to 85% lean ground beef
- ½ tsp. salt
- ¼ tsp. black pepper
- 8 oz. shiitake mushrooms, stemmed and sliced
- 1 Tbsp. olive oil
- 4 slices Swiss cheese
- 8 slices small firm square bread (such as English muffin toasting bread), toasted
We used shallot in this herbed butter instead of onion because it is used raw. Raw shallot has lots of sweet onion flavor, but it doesn’t have the harshness and bite of raw onion.
1. In a small bowl stir together shallot, butter, parsley, thyme, and lemon zest until well combined. Set aside. Shape beef into four square patties about ½ inch larger than the bread. Season with salt and pepper.
2. Heat an extra-large heavy skillet over medium-high heat. Add 1 Tbsp. of the butter mixture to pan. When melted, add mushrooms. Cook and stir 3 minutes or just until tender. Transfer mushrooms to a medium bowl.
3. Add oil to skillet. When hot but not smoking, add patties to skillet. Cook 3 minutes or until browned and slightly charred. Turn and cook 3 minutes more or until done (160°F). Top patties with mushrooms, then cheese. Cover and cook 1 minute or until cheese is melted.
4. Meanwhile, spread remaining seasoned butter on four slices of toasted bread. Top with burgers and remaining bread.
Per serving 777 cal., 52 g fat (21 g sat. fat), 160 mg chol., 818 mg sodium, 36 g carb., 3 g fiber, 4 g sugars, 41 g pro.
Try one of these fun butters the next time you make these tasty burgers!
HERB GARDEN Whisk ½ cup softened butter until fluffy. Add 1 Tbsp. herbed pepper seasoning, 1 Tbsp. fresh lemon juice, and desired snipped fresh herbs. Shape into a 6-inch log in waxed paper. Twist ends to secure. Chill at least 30 minutes.
GARLICKY TOMATO Whisk ½ cup softened butter until fluffy. Add 1 Tbsp. tomato paste, 1 tsp. finely chopped green onion, and 1 tsp. minced roasted garlic. Shape and chill as directed at left.
citrus scallion Whisk ½ cup softened butter until fluffy. Add 1 Tbsp. lemon zest, 1 Tbsp. fresh lemon juice, and 1 Tbsp. finely chopped green onion. Shape and chill as directed at left.
meet these mushrooms Meaty mushrooms are a classic combination with beef—and more exotic varieties are increasingly available in supermarkets. Flavorful shiitakes are called for in this recipe, but branch out a bit with these beauties if you like. The pictured varieties are, from left: Trumpet Royale, shiitake, Brown Clamshell, Maitake Frondosa, Alba Clamshell, and oyster.
