Makes 8 mini burgers, serves 4


  • 20 oz. best quality ground beef (80% lean)

  • 8 oz. Crimini mushrooms, sliced

  • 12 oz. shallots, sliced

  • 12 oz. Point Reyes Original Blue

  • 3 oz. unsalted butter

  • 8 ea. mini burger buns (2-3” size)

  • Sea salt and fresh ground pepper, to taste


  • 4 – The Chef’s Press, 13 oz.


  • In a heavy bottom pan, start the caramelized shallots by cooking 2 oz. butter and the sliced shallots
    over medium heat, covered until the shallots turn translucent.

  • Uncover the pan and continue cooking for 45 minutes over low heat, scraping and stirring in the brown bits that stick to the bottom of the pan. Season with salt and keep warm.

  • Saute the crimini mushrooms in the remaining butter until they turn golden and lose their moisture. Season with salt and pepper, reserve.

  • Place the Point Reyes Original Blue in a food processor and whip until smooth. Keep at room temp

  • Pre- heat a griddle or heavy bottom pan the medium high (350 degrees)

  • Form the ground beef in to 8-  2.5 oz. patties. The patties should be slightly larger than the buns you choose.

  • Salt and pepper the burgers. Place them on the griddle or pan in groups of 4. Place 2 – 13 oz. presses on each group of burgers.

  • Cook for 2-3 minutes per side, for medium rare, or more if you like medium of well done.

  • Toast the buns lightly.

  • Assemble the burgers starting with the bottom bun, caramelized shallots, mushrooms, burger, then spread the cheese on the bun tops, and place atop the burgers.

  • After assembly, use bamboo picks to hold the ingredients in place.

  • Serve right away with a lot of napkins.