Mushroom Burger

We have still mushroom season. Well, it is mushroom season now all year long when you can get cultivated ones in supermarkets and at farmer markets.

I was downtown today and walked over our X-mas market.  The place is usually filled Saturdays with farmers and their goods. Now they are scattered around.
I found a tent with a bubbling pan of mushooms and two guys selling all kinds of cultivated mushrooms from their farm.
I bought brown button mushrooms and 4 shitake mushrooms. The guy wanted to know what I was cooking and I told him. Mushroom Burgers.

He grinned and showed me packaged mushroom patties and told me very proud that they were vegan.
I told him thanks but no thanks, mine would contain scrumptious cheese and egg.

Somewhere in the center of Hessian there is the cheese barn and they sell cheeses from an Affineur.

I bought a hard cheese wrapped in lots of black pepper. Part of that will go into the burger.

Recipe for 2:
2 lye rolls or any other kind
4 shitake mushrooms
100 g brown button mushrooms
3 spring onions
2 cloves of garlic
2 tsp clarified butter
1 egg
1 tbsp chopped chives
3 tbsp panko breadcrumbs
60 g peppered hart cheese
4 radiccio leaves
2 tsp chili mustard
3 tsp creme fraiche
1/2 tsp agave syrup

Clean the mushrooms with a bit of kitchen paper, take out the stems and discard them.
Cut them into small cubes. Finley chop the onions and garlic.
In clarified butter start with them until they are soft, then add the mushrooms. Season lightly with salt and pepper and saute them until they are soft. Use a cold plate and pour them on and spread out to cool completely.
Grate the cheese, mix it with breadcrumbs, chives and egg and the mushrooms.
If you have a burger press on hand, use this to make the 2 patties.
Drop them in a heated pan with some oil and fry them until the bottom is brown, then turn them carefully.

Make the burger sauce. Mix mustard, creme fraiche and agave syrup. Smother the rolls with it, place salad on each side and put the burger on one and close it. Enjoy.