Mushroom Shallot Hamburgers with Pimiento Cream Sauce

Serves 6-8


2.5 lbs 85% lean ground sirloin
3/4 pint shitake mushroom chopped
½ shallot diced
Splash of Worcestershire sauce
1 t salt, ½ t pepper (more to taste)
5 T butter divided
Steak seasoning
1/3 C Pimiento Cheese spread
½ C milk
2 heaping
T of flour


  • Melt 3 T butter in a large saucepan. Add the chopped onion and mushrooms, and sauté on medium high until the onions are almost caramelized, about 10 minutes. Cool.
  • Then add the mushroom mixture to the hamburger meat. Form into patties. Makes about 12 to 13. Sprinkle with your favorite steak seasoning and grill until cooked to your liking. They are best medium rare to medium.
  • In a saucepan, melt 2 T butter, add the flour and cook for 2 minutes whisking constantly until the roux loses its raw flour flavor. Add the milk and whisk until smooth, and lower heat to medium and whisk until it gets a little thick.
  • Add the pimiento cheese, stir until smooth. Serve over the hamburgers.

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