BURGER

INGREDIENTS

• sautéed mushrooms and onions

1 onion, thinly sliced
225 g (8 oz) sliced white mushrooms
30 ml (2 tbsp.) Butter
30 ml (2 tbsp.) Worcestershire sauce
30 ml (2 tbsp.) Soy sauce
Salt and pepper

• Cheese Sauce

5 ml (1 tsp.) Cornstarch
250 ml (1 cup) milk
30 ml (2 tbsp.) Butter
30 ml (2 tbsp.) Flour
250 ml (1 cup) grated strong cheddar yellow
125 ml (1/2 cup) finely grated Parmigiano-Reggiano

• Burgers

340 g (3/4 lb) ground pork
340 g (3/4 lb) ground beef
4 burger buns
4 slices bacon, cooked
4 small Boston lettuce leaves
8 slices of pickle

PREPARATION

• sautéed mushrooms and onions

In a large skillet, brown the onion and mushrooms in butter. Deglaze the pan with the sauce and cook 1 minute. Salt and pepper. Keep warm.
Cheese Sauce
In a bowl, dissolve the cornstarch in the milk. Book.
In a small saucepan over medium heat, melt the butter with the flour, whisking. Cook 1 minute. Add the milk mixture and bring to boil over medium heat, stirring constantly. Add cheese and stir until melted. Cover and keep warm.

• Burgers

Preheat barbecue to high power. Oil grill.
In a bowl, mix the meat. Salt and pepper. Shaping 8 large thin patties. One trick to make it easier: put the patties between two sheets of plastic wrap and flatten into a slippery hand on film or use a press-burger.
Grill the patties for 2 to 3 minutes on each side or until cooked through. Toast the bread.
Spread generously inside the cheese sauce bread. Top with a cake. Top with half of the mushrooms. Add second cake, then spread the remaining mushrooms. Add bacon, lettuce and pickles. Cover with bread.

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