Jp Burger Recipe

Clean and slice

Wipe the cremini mushrooms with a damp paper towel to remove dirt. Trim stems if needed and slice mushrooms about 1/4-inch thick.

Heat a large skillet over medium-high heat. Add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When butter foams, add the sliced mushrooms in a single layer (do not overcrowd; sauté in batches if necessary).

Sauté without moving for 2–3 minutes to get color, then stir and continue cooking 3–4 minutes until mushrooms are deeply browned and any liquid has evaporated.

Add the minced shallot and garlic and cook 30–45 seconds until fragrant. Season with 1/4 teaspoon salt and a pinch of black pepper. Remove from heat and set aside on a plate.

In a separate skillet or in the oven, cook the 4 bacon slices until crisp. For stovetop: place bacon in a cold skillet, cook over medium heat, turning occasionally, about 8–10 minutes. For oven: arrange on a rimmed baking sheet and bake at 400°F (200°C) for 12–15 minutes.

Transfer cooked bacon to a paper towel–lined plate to drain. Keep warm or reheat briefly before assembling.

Divide the 1 lb grass-fed beef into 2 equal portions (about 8 oz each) for two burgers. Gently form each portion into a patty about 3/4-inch thick and slightly wider than the rolls; do not overwork the meat.

Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Season both sides generously with the remaining 3/4 teaspoon salt and 1/4 teaspoon black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (a few minutes). Add a light brush of oil if your pan is lean. Place patties in the pan and cook without moving for 3–4 minutes for medium-rare to medium (adjust time for desired doneness). Flip once and cook 2–4 minutes more.

In the last 1–2 minutes of cooking, top each patty with half the cambozola (about 1.5 oz per patty). Cover the pan with a lid or tent with foil for 30–60 seconds to help the cheese melt.

Slice the challah rolls in half. Heat a clean skillet over medium heat and add 1 tablespoon unsalted butter. Spread butter on the cut sides of the rolls and toast cut-side down 1–2 minutes until golden and slightly crisp.

Optionally spread Dijon mustard and/or mayonnaise on the toasted bun bottoms or tops to taste.

On each bottom roll, place a small handful of arugula or lettuce if using, then place the cambozola-topped beef patty.

Top the patty with the sautéed cremini mushrooms, then lay 2 slices of crispy bacon over the mushrooms. Add a slice of tomato, season tomato lightly with salt and pepper, then cap with the top roll.

Press gently, let rest 1 minute so juices settle, then serve immediately.