Quaff ON! Better Burger

• Burger Patties:
• 1 tablespoon butter
• 2 1/2 cups (12 ounces) crimini mushroom, finely chopped 
• 28 ounces beef blend (50% chuck/25% sirloin/25% brisket), medium grind
• 1/4 cup (2 ounces) chopped pimento, liquid pressed out
• 1/4 cup (2 ounces) minced roasted green chiles, liquid pressed our
• Pinch garlic powder
• Pinch smoked paprika
• 2 ounces dried porcini mushroom powder
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• For garnish:
• Triple crème brie
• Caramelized Spanish onions
• Beer mustard
• Baby arugula
• Sliced vine-ripened tomatoes
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• 4 brioche buns

Melt the butter in a sauté pan over medium heat. Add the mushrooms and cook until very tender and paste like, about 10 minutes.

Make the burger patties: in a large stainless mixing bowl, incorporate the mushrooms with all the remaining burger ingredients by hand. Divide the mixture into 4 equal portions and form into 4 1/2-inch-thick patties. Refrigerate overnight.

Heat a grill or grill pan to medium-high heat. Cook each burger to desired doneness, about 5 minutes per side for medium.

Serve the burgers with the garnishes on the side.