Ingredients

• 1/3 cup drained, sliced canned whole green chiles
• 1/3 cup sliced pitted oil-cured black olives
• 1/3 cup sliced sauteed cremini mushrooms
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 James Beard's Favorite Hamburger patties, recipe follows
• 4 slices onion
• 1/4 cup beer, plus more as needed
• 4 slices cheddar cheese
• 4 toasted hamburger buns
• Recipe courtesy Beard on Food, Running Press, 2000
• 2 pounds chopped beef chuck or round
• 1 onion
• 1 tablespoon heavy cream
• Freshly ground black pepper, to taste
• Unsalted butter
• Vegetable oil, as needed
• Kosher salt, to taste

Instructions

1. Make the Det Mix: Combine all the ingredients in a bowl.
2. Make the hamburgers: Heat the butter and oil in a large cast iron skillet over high heat. Add the hamburgers and cook halfway through and turn over. Cover each with about 1/4 cup of the Det Mix and top with the onion slices. Pour in the 1/4 cup beer and cover with a lid. Steam a couple of minutes until the onion is translucent. Re-steam with beer a couple of times. Top each hamburger with a slice of cheese and cover until melted. Transfer the hamburger to the buns and serve.
3. Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper. Form into patties¿a 6 to 8-ounce patty for an average serving.