East Meets West Burger

2 cups water, lukewarm

¾

ounce shiitake mushrooms, dried, no stems

5 tablespoons clarified unsalted butter, divided

1½

ounces (abour 1/3 cup) flour

1½

pounds ground beef (80 percent lean)

3 ounces truffle butter (see note)

1 large egg

2 large cloves garlic, minced

6 tablespoons soy sauce, divided

1 large shallot

½

cup dry, full-bodied red wine

3 ounces mixed baby lettuce

Heat gas or charcoal grill for direct cooking.

Soak mushrooms in water 20 minutes to reconstitute; reserve liquid.

In small sauce pan melt 21/2 tablespoon clarified butter; slowly add flour to make a paste; set aside.

In a large bowl combine ground beef, egg, garlic, truffle butter and 4 tablespoons soy sauce with your hands. Do not over mix. Form into four patties; set aside.

Thinly slice mushrooms and saute in 1 1/2 tablespoons of clarified butter for about 3 minutes or until slightly brown. Set aside and keep warm.

In the same pan saute the shallot in 1 tablespoon clarified butter until soft but not brown, about 2 minutes. Add 11/2 cups of strained mushroom liquid, 1/2 cup red wine, 2 tablespoons soy sauce. Reduce by one-third. Slowly whisk in roux to thicken. Simmer until raw flour taste is gone. Stir in mushrooms; keep warm until ready to serve.

Cook burgers 4 to 5 minutes per side. Serve burgers open-faced on buns; top with salad greens and sauce.

Serves four.

Cook's note: Look for truffle butter at Joe Caputo in Algonquin or gourmet shops.