Steaknouse Mushroom Burgers

Steakhouse Mushroom Burgers
adapted from Cuisine Tonight: Grilling
makes 4 burgers

• 8 oz mushrooms, sliced
• 3 Tbs olive oil, divided
• 2 cloves garlic, minced
• 1 lb ground sirloin
• 1 Tbs low-sodium soy sauce
• 2 tsp minced fresh thyme
• 2 tsp minced fresh parsley
• 1 Tbs Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 4 slices buttered Texas Toast
• shredded Parmesan

Creamed Spinach Sauce
makes 2 cups

• 2 Tbs unsalted butter
• 1/4 cup minced onion
• 2 Tbs all-purpose flour
• 1/2 cup half-and-half, plus more as needed
• 1/2 cup low-sodium chicken broth
• kosher salt and black pepper
• pinch cayenne
• pinch nutmeg
• 4 cups chopped fresh spinach
• 1 Tbs grated Parmesan
• squeeze of fresh lemon juice

Preheat the grill to medium-high. In a medium saute pan, saute the
mushrooms in 1 tablespoon of olive oil over medium-high heat. Cook
until the mushrooms begin to brown, 3-4 minutes. Stir in garlic and
cook until fragrant, about 1 minute. Season with salt and pepper and
remove from heat. In a large bowl, combine the sirloin with 1
tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom
mixture. Gently mix to combine using a fork or your hands. Divide the
mixture into 4 equal portions, shaping each portion into a patty.
Scrape the grate clean and brush with the remaining tablespoon of oil.
Grill the burgers until cooked through, 3-4 minutes per side. Remove
the burgers from the grill and cover to keep warm. Grill the bread 1-2
minutes per side, until lightly browned. To make the spinach sauce,
melt the butter in a medium saucepan over medium-low heat. Add the
onion and cook until translucent, 3-4 minutes. Stir the flour into the
onions and cook 1 minute. Whisk in the half-and-half, broth, salt,
cayenne, and nutmeg. Bring sauce to a simmer, then reduce heat and
simmer for 2 minutes, until it begins to thicken. Add the spinach,
stirring until wilted. Mix in the Parmesan and lemon juice, and add
more half-and-half if the sauce has thickened too much. Season to taste
with salt and pepper. Top each slice of bread with a burger, spinach
sauce, and garnish with Parmesan. Serve immediately.