Cremini–Lamb Burger with Charred Scallions, Boursin, Pickles, and Tomato on a Potato Roll
Empire State South - Atlanta
- 4 tablespoons room-temperature unsalted butter, divided
- 2 shallots, peeled and minced
- 8 ounces cremini mushrooms, finely chopped
- 1 clove garlic, peeled and minced
- 1 tablespoon fresh thyme, roughly chopped
- 1 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 1 bunch scallions
- Freshly ground black pepper to taste
- 1 pound ground lamb
- 4 Martin’s potato buns
- One 5-ounce container of Boursin cheese, divided into 4 equal parts
- 1 ripe large tomato, sliced
- 16 crinkle-cut dill pickles
Add 3 tablespoons of the butter to a large sauté pan over medium-high heat. When the butter bubbles and froths, add the shallots and cook for 1 minute. Reduce the heat to medium and add the mushrooms, garlic, and fresh thyme. Cook for 10 minutes, stirring often. Season the mixture with 1/2 teaspoon of the kosher salt.
Transfer the mushroom mixture from the pan to a large bowl, spreading the mixture out with a spatula, and refrigerate to cool.
Wipe out the pan with a paper towel, place it over medium-high heat, and add the olive oil. Add the scallions to the pan and char them for 4 minutes on each side. Remove the scallions, chop them into 1/2-inch pieces, and add them to the mushroom mixture.
Place the ground lamb into a large bowl and season it with the remaining 1/2 teaspoon of kosher salt. Add the cooled mushroom and scallion mixture and mix well to thoroughly incorporate all of the components. Divide the mixture into four equally portioned balls and form each into patties, about 5 inches in diameter and 1-inch thick. Refrigerate until ready to grill.
Spread the remaining tablespoon of butter onto the buns and toast them in a pan over medium heat until each side is a nice buttery brown. Remove and cool while the burgers cook.
On a hot grill, cook the burgers for 3 minutes per side. When they’re done, rest the burgers off the heat for 3 minutes. Top each bottom bun with a burger, then the Boursin, then a seasoned slice of tomato, and finish with the pickles. Eat!