In beer!
3 tablespoons vegetable oil
1 medium onion, sliced (about 1 cup)
Eight 1 1/2-inch cremini mushrooms (about 4 ounces), sliced
Kosher salt and freshly milled black pepper
One 4-ounce can sliced, peeled green chiles, drained
1/3 cup pitted, brine-cured olives such as kalamata, sliced
1 1/2 pounds ground beef, chuck or round
6 ounces Cheddar cheese, cut into 4 slices
1/3 cup beer
4 hamburger buns, split and toasted
1. Heat 2 tablespoons oil in a large skillet over high heat until hot. Reduce heat to medium; add onion and cook, stirring occasionally, until softened, about 5 minutes. Increase heat to medium-high; add mushrooms and cook, stirring, until mushrooms have browned and liquid they release has evaporated, 4 to 5 minutes. Season mushroom mixture with salt and pepper to taste and transfer to a bowl; add chiles and olives and set aside. Wipe out skillet.
2. Gently shape beef into four 4-inch burgers; season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until hot. Reduce heat to medium-high, add burgers, and cook 3 minutes. Turn burgers and cook 2 minutes. Divide chili mixture onto them and top each with a slice of cheese. Add beer to skillet; cover and steam until cheese has melted, about 3 minutes.
3. Transfer burgers to toasted buns and serve.
Comments