Hamburger Ai Funghi Recipe

Form patties

Place the ground beef in a bowl. Sprinkle in salt, black pepper, and garlic powder. Gently mix with your hands until just combined; do not overwork. Divide into two equal portions and form each into a 3/4-inch thick patty, making a slight dimple in the center of each patty with your thumb.

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl. When the pan is shimmering, add patties. Cook undisturbed 3-4 minutes until a brown crust forms. Flip and cook 3-4 minutes more for medium (adjust time for desired doneness). If using cheese, place a slice on each patty in the last minute and cover the pan to melt.

Prepare mushrooms: Clean mushrooms by wiping with a damp cloth or quick rinse and dry. Slice mushrooms about 1/4-inch thick.

Cook aromatics and mushrooms: In a medium skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until butter foams. Add the chopped shallot and sauté 1-2 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms in a single layer and cook without stirring for 2 minutes to develop color, then stir and continue cooking 4-5 minutes until mushrooms have released and mostly reabsorbed their moisture and are golden.

Deglaze and finish sauce: Pour in 2 tablespoons dry white wine (or chicken stock) and scrape any browned bits from the pan. Cook 1-2 minutes until liquid reduces by half. Lower heat to medium-low and stir in 1/4 cup heavy cream and 1 teaspoon fresh thyme leaves. Simmer gently 1-2 minutes until sauce thickens slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.

Toast buns: Spread remaining 1 tablespoon butter on cut sides of the buns. In a clean skillet over medium heat, toast buns cut-side down 1-2 minutes until golden; remove.

Assemble burgers: Optionally spread 1 teaspoon Dijon mustard on bottom bun. Place a handful of arugula or lettuce on the bottom bun, top with the cooked patty (with melted cheese if used), spoon a generous portion of the mushroom sauce over the patty, then cap with the top bun.

Serve: Serve immediately while hot with extra mushroom sauce on the side if desired.