2011, Recipes 96 & 97: Wild Mushroom-Cheddar Burger and Cole Slaw with Spicy Dressing

 Burger Recipe courtesy of Bobby Flay
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
  • 1 small shallot, finely diced
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
  • 1 1/2 tablespoons canola oil
  • 4 slices sharp cheddar cheese
  • 4 hamburger buns, split; toasted, if desired (see below)
  • Chipotle Ketchup (optional, recipe follows)
Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Results: Just okay.  It turns out I don't really like shiitake mushrooms.  Kind of chewy.  I used those and creminis.  The chipotle ketchup was AWESOME!! I should make it all the time!

Slaw Recipe courtesy of Tyler Florence
  • 1 head napa or savoy cabbage, shredded
  • 4 carrots, shredded
  • 2 Granny Smith apples, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 cup pecans, toasted and chopped
  • Leaves from 1 bunch fresh mint, for garnish


  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon ground chipotle
  • 3/4 cup mayonnaise
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Results: Surprisingly delicious!  I definitely did not expect to like a slaw with apples in it but this was amazing!  Both of us really liked it.  Oh and you know I don't like mint or pecans so I didn't use either in this recipe.  Shame on me but I just can't stomach buying mint anymore knowing I'll ONLY use it for this recipe.