Steakhouse Cheddar Burger

Instructions

1. Prepare the ingredients & make the glaze

   • Wash and dry the fresh produce.
   • Thinly slice the scallions.
   • Peel and roughly chop 2 cloves of garlic.
   • Roughly chop the cheese curds.
   • Quarter and deseed the lemon.
   • Cut off and discard the root end of the lettuce; roughly chop the leaves.
   • Thinly slice the cucumbers into rounds.
   • In a bowl, combine the soy glaze, vinegar, sugar, ketchup, and 2 tablespoons of water. Stir until the sugar has dissolved.
   • Halve the buns.

2. Cook & glaze the mushrooms

   • In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned.
   • Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened.
   • Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until slightly thickened and the mushrooms are coated.
   • Transfer to a bowl and cover with foil to keep warm.
   • Rinse and wipe out the pan.

3. Form the patties

   • Place the beef and chopped cheese curds in a bowl. Season with salt and pepper. Gently mix to combine.
   • Form the mixture into two ½-inch-thick patties.

4. Cook the patties

   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.*
   • Leaving any browned bits (or fond) in the pan, transfer to a work surface.

5. Make the salad

   • Meanwhile, in a large bowl, combine the juice of 2 lemon wedges and 1 tablespoon of olive oil; season with salt and pepper.
   • Just before serving, add the chopped lettuce, sliced cucumbers, and sliced scallions (crumbling before adding). Toss to coat. Taste, then season with salt and pepper if desired.

6. Toast the buns & serve your dish

   • Add the halved buns, cut side down, to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil). Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
   • Assemble the burgers using the toasted buns, cooked patties, glazed mushrooms, and crispy onions.
   • Serve the burgers with the salad on the side. Garnish the salad with the pistachios and peppers. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!