8 2-inch brioche buns or dinner rolls, halved and toasted
2 pounds ground beef
8 slices Comté Cheese, about ¼ inch thick
Lettuce and tomato slices for serving
While Craig Hopson, Executive Chef of Le Cirque restaurant in New York City, is renowned for his refined cuisine, he has a playful side as well. His Mini Comté and Mushroom Burgers, for instance, are as fun to eat as they are delicious. They’re not only great for kids, but they also make for an elegant hors d’oeuvre with cocktails.
Cook the onions with the olive oil in a medium skillet over medium-low heat for
20 minutes, stirring occasionally, until golden brown and caramelized.
Meanwhile, melt the butter in a large skillet and sauté the mushrooms for 5
minutes, or until tender. Season with salt.
Preheat the broiler.
Form the beef into 8 4-ounce burgers. Season each burger with salt and pepper on
both sides. On a grill pan, cook the burgers on both sides to the desired doneness.
Transfer the burgers to a baking sheet and top each with a spoonful of the
mushrooms and a slice of the Comté cheese. Broil just until the cheese is melted.
Spoon some of the caramelized onions on the bottom of each bun. Place the
burger on top, followed by the top bun. Serve the mini burgers with lettuce and
tomato on the side.
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