A little more work, but a worthy summer burger with sherried mushrooms and gruyere.
Light some lanterns and dress up the lanai. Although these burgers aren’t grill safe, use the barbecue for appetizers of zingy lime shrimp, butterflied in shells.
Serve burgers with a salad of new lettuce, fresh summer stone fruit and berries, and edible blossoms.
JUICY PUB STYLE BURGERS
adapted from America’s Test Kitchen
2 pounds sirloin steak tips, trimmed of excess fat and cut into 1/2-inch chunks
2 tablespoons plus 1 teaspoon vegetable oil
Table salt and ground black pepper
10 ounces thinly sliced cremini mushrooms
1 minced shallot
2 teaspoons thyme
2 tablespoons dry sherry
4 tablespoons unsalted butter, liquid but not hot
4 hamburger buns, toasted with butter
1 ounce grated Gruyère
3 shallots, thinly sliced (browned in 1/2 cup canola oil)
Freeze meat on a tray until very firm but still pliable, about 35 minutes.
To make mushroom topping: Heat 2 tablespoons vegetable oil in a skillet over medium-high heat until it shimmers. Add sliced mushrooms, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until browned, about five minutes.
Add shallot and thyme and cook until fragrant. Take pan off heat and stir in sherry.
Working in batches, place one-quarter of meat in food processor and pulse until finely ground into ¹/16-inch pieces, (about 35 one-second pulses), stopping to scrape down sides gently. Dump meat gently onto tray, and continue with batches, remove any gristle.
With oven rack in the middle preheat oven to 300 degrees. Drizzle melted butter over ground meat and add 1 teaspoon pepper. Use a fork to combine gently. Divide meat into four portions. Gently flatten each ball into patties 3/4 inch thick and about 4½ inches in diameter. Keep them in the frige until ready to cook.
Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat remaining teaspoon of oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed baking sheet, top each with 1 ounce cheese, and bake until instant-read thermometer inserted into burger registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 6 minutes.
Transfer burgers to plate and let rest for 5 minutes. Transfer to buns, top with mushrooms and Pub-Style Burger Sauce.
(we found this waaay too salty. It makes a lot of sauce for just four burgers. Next time, we will taste before adding soy last to see if it really needs that much.)
Pub Style Burger Sauce
3/4 cup mayonaisse
2 Tbsp soy sauce (we will add last and try 2 tsp)
1 Tbsp worcestershire sauce
1 Tbsp dark brown sugar
1 Tbsp minced fresh chives
1 medium minced garlic clove
3/4 tsp ground black pepper