Step 1

Heat up a cast iron skillet to medium high heat.

Step 2

Season the burgers with pepper & salt, let them rest at room temperature.

Step 3

Add in the sliced mushrooms, it’s ok if they are crowded, we want them to sweat. Stir the mushrooms to make sure they are sweating out their liquid and not burning. You will see liquid form in the skillet and eventually they will start to brown and firm.

Step 4

After about 5-6 minutes of sweating, the mushrooms should look darker and moist as the liquid has given off. Season the mushrooms with the thyme and black pepper. Add in the beef broth to deglaze the pan, and stir in the black garlic mash. Keep stirring to incorporate everything together.

Step 5

Once the liquid is almost gone, quickly add in the butter, cream, and dijon. Stir to incorporate and let it reduce slightly to thicken. Taste, season, adjust.

Step 6

Remove the mushrooms but do not turn off the skillet. Wipe the pan carefully, and add in a few tablespoons of oil.

Step 7

The oil will start to ripple after about 2 minutes. Add in the burgers 1 by 1, allowing at least an inch between each one. Press down gently in the center as you place them in the skillet to prevent the middle from swelling. Allow the burgers to crisp up at least 2 minutes before flipping.

Step 8

Flip, and cook for another 2-3 minutes to desired temperature. This is where I add the optional white onions and top with cheese before removing the burgers from the skillet.

Step 9

Assemble the burgers and top with the mushroom gravy.