Careme

Instructions

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1. 1.

   Gently shape 1 lb Wagyu ground beef into two patties about 3/4 inch thick, slightly wider than the buns. Make a shallow indentation in each center and refrigerate while preparing the other components.

2. 2.

   Wipe and slice 8 oz crimini mushrooms. Mince 2 peeled garlic cloves. Core and thinly slice 1 small Bosc pear, about 6 oz. Wash and thoroughly dry 2.5 oz baby arugula. Slice 2 oz aged cheddar and split 2 brioche burger buns.

3. 3.

   Whisk the salad dressing in a large bowl:

   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons Dijon mustard
   • 1/2 teaspoon Morton kosher salt flakes

   Keep the prepared pear and arugula separate until serving.

4. 4.

   Heat a large skillet over medium-high heat. Melt 1 tablespoon unsalted butter, add the prepared mushrooms, and cook for 7–9 minutes, stirring occasionally, until browned and their released liquid has evaporated. Add the prepared garlic, 1/2 teaspoon dried thyme, 1/2 teaspoon Morton kosher salt flakes, and 1/4 teaspoon ground black pepper. Cook for 1 minute, then transfer the mushrooms to a bowl and cover loosely to keep warm.

5. 5.

   Wipe out the skillet and return it to medium-high heat. Immediately before cooking, season both sides of the patties with 1 1/4 teaspoons Morton kosher salt flakes and 1/4 teaspoon ground black pepper in total. Cook for about 4–5 minutes per side, without pressing, until the centers reach 160°F. Add the prepared cheddar during the final minute and cover briefly to melt. Transfer to a plate and rest for 3 minutes.

6. 6.

   While the burgers rest, carefully pour excess fat from the skillet into a heatproof container. Reduce the heat to medium and toast the prepared buns cut-side down for 1–2 minutes.

7. 7.

   Toss the prepared pear and arugula with the dressing. Spread 2 teaspoons Dijon mustard across the toasted buns, add the cheddar-topped patties, and spoon some buttery mushrooms over each burger. Plate with the rest of the mushrooms alongside and the pear-arugula salad.

Want more detail? See the temperature guide.