Open-Face Blue Moon Burgers with ’Shrooms

Preparation

1. Step 1

   In a mixing bowl, combine the ground sirloin, Worcestershire sauce, and chopped shallot. Mix thoroughly. Score the meat with your hand, marking 4 equal portions. Form each portion into a large 1-inch-thick patty. Preheat a nonstick skillet over medium-high heat. Season the patties liberally with some salt and pepper and then drizzle the patties with a little EVOO and place in the hot skillet. Cook for 5 to 6 minutes per side, or until the patties are firm to the touch and cooked through.

   Step 2

   Preheat the broiler.

   Step 3

   While the burgers are cooking, preheat a second large skillet over medium-high heat with the 2 tablespoons of EVOO, twice around the pan, and the butter. Add the mushrooms to the skillet and spread them out in an even layer, resisting the temptation to stir for a few minutes to let the mushrooms start to brown. Once brown, go ahead and stir, continuing to cook for 2 minutes, then add the onions and garlic and season with salt and pepper. Continue to cook, stirring every now and then, for about 3 minutes, or until the onions start to look tender. Add the chicken stock, bring it up to a bubble, and simmer for about 2 minutes. Add the parsley and stir to combine; taste and adjust the seasoning with salt and pepper.

   Step 4

   While the burgers and the mushrooms are working, toast the bread slices under the broiler until they are golden on both sides.

   Step 5

   Coarsely chop the basil and arugula.

   Step 6

   Place a piece of toast on each serving plate. Top each piece of toast with 1 slice of red tomato and 1 slice of yellow tomato and season the tomatoes with a little salt and pepper. Sprinkle the tomatoes with the arugula-basil mixture and put a cooked burger on top of that. Add the blue cheese crumbles of the mushrooms, stir to combine, and top each burger with the mushroom-blue mixture. Grab a fork and a knife and dig in.