Makes 2 servings. Difficulty
1/2 pound ground beef 1 shallot, minced 2 teaspoons worcestershire sauce Salt and freshly ground black pepper 1 large garlic clove, minced and divided 2 Shiitake mushrooms, sliced 1 Tablespoon olive oil, divided Two 1/4" slices of a beefsteak tomato 1/2 cup mixed salad greens 1/4 cup sliced gouda cheese
Herbed mayo: 1/4 cup mayonnaise 1 Tablespoon fresh basil, chopped 2 teaspoons Italian parsley, chopped
In a large bowl, combine ground beef, shallots, 1/2 the minced garlic and worcestershire sauce.
Form hamburger mixture into two 1/2" thick patties. Season patties with salt and freshly ground black pepper. Set aside.
In a small bowl, combine mayonnaise, basil and Italian parsley.
In a small skillet, heat 1/2 tablespoon of olive oil over medium heat. Add remaining garlic and sauté for 30 seconds. Add mushrooms and sauté for 3-4 minutes or until mushrooms are tender and lightly browned. Remove from heat and set aside.
In a large skillet heat remaining 1/2 tablespoon of olive oil over medium-high heat. Add hamburger patties and cook for 4 minutes per side, or until nicely browned on both sides and cooked through.
To assemble burger; place beefsteak tomato slice in center of a plate. Top tomato with a hamburger patty and spread 1 heaping tablespoon of herbed mayonnaise over top of burger. Top with 1/2 the cheese and 1/2 the sautéed mushrooms. Garnish top of burger with mixed greens. Repeat assembly with remaining burger. Serve immediately.