Recipe Courtesy of Hugh Acheson
Crimini-lamb burger with charred scallions, Boursin cheese, pickles and tomato on a potato roll.
Using a food processor finely chop mushrooms.
Add 3 tablespoons of the butter to a large sauté pan (12 inch) and place over medium-high heat. When the butter bubbles and froths, add the shallots and cook for 1 minute. Reduce heat to medium and add garlic, mushrooms and fresh thyme.
Cook for 10 minutes, stirring often. Season with ½ teaspoon of kosher salt. Remove the mushroom mixture from pan to a large bowl and place into refrigerator to cool, spreading the mixture out with a spatula so it will cool more quickly.
Clean out the pan with paper towel, place it over medium-high heat and add olive oil. Add scallions and char for 4 minutes on each side. Remove the scallions, chop into ½ inch pieces, and add to the mushrooms.
Place ground lamb in a large bowl and season with remaining kosher salt. Add cooled mushroom and scallion mixture and mix well to thoroughly incorporate all components. Divide mixture into 4 equally portioned balls and form into patties, about 5 inches in diameter and 1 inch thick. Store in the refrigerator until ready to grill.
Spread remaining 1 tablespoon of butter on each bun and toast in a pan over medium heat until each side is a nice buttery brown. Remove and cool while the burgers cook.
Preheat the grill and cook burgers, about 3 minutes per side. Remove from heat and allow to rest for 3 minutes.
Top each bun bottom with a burger, Boursin cheese, seasoned sliced tomato, and finish with pickles. Top with bun and serve.