Once in a Blue Moon Mushroom Burger

• 32 ounces white mushrooms, sliced
• 3 medium Vidalia onions, sliced
• 2 pounds 80/20 fresh ground chuck
• Salt and pepper 
• 8 slices pepper jack cheese
• 1 bunch romaine lettuce, thinly sliced
• 2 Louisiana heirloom tomatoes, thickly sliced
• 4 toasted sourdough buns    

Preheat the oven to 375ºF. On a large sheet tray, roast the mushrooms and onions until the mushrooms turn a rich brown color, about 30 to 40 minutes. Reserve half of this mixture for garnishing the burgers.

In a food processor, purée the remaining mushroom mixture into a paste. In a large bowl, combine the mushroom purée and the ground chuck. Form into four patties of equal size. 

Cook the patties on a hot griddle. Season with salt and pepper. Flip after 5 minutes and season with salt and pepper again. Cook the burgers to medium, about 10 minutes total cooking time. 

While still on the griddle, top each burger with 2 slices of pepper jack cheese and a handful of the remaining mushroom mixture. Cover with a lid for 30 seconds in order to melt the cheese and reheat the mushrooms.

To serve, place each cooked burger patty, along with some lettuce and tomato, on a toasted bun.