For the Mushroom Puree:
2 tablespoons olive oil
4 ounces butter
3 cloves garlic, minced
1 teaspoon chopped onion
1 pound button mushrooms, chopped fine in a food processor
1 pound portobello mushrooms, cut into 1/4 inch pieces
1/4 cup chopped thyme
1/4 cup chopped oregano
1 bay leaf
salt
pepper
2 pounds ground beef
8 hamburger buns
romaine lettuce leaves
thinly sliced red onion
To a hot saute pan over medium high heat, add the olive oil and butter and melt. Add garlic, onion and bay leaf, and sweat for 1 minute. Add the mushrooms, season with salt and pepper, and cook until liquid is released and mushrooms are almost dry. Stir in the thyme and oregano. Remove from the heat and allow to cool. Remove the bay leaf. Place the beef in a large mixer and add the cooled mushroom mixture, mix well and season with salt and pepper. Form the mixture into 8 ounce patties. Pan fry or grill the burgers until cooked through. Serve on a bun with romaine lettuce, sliced red onions and any other toppings of your choice. Serves 8.
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