• Preheat a grill for direct high heat.
• Form the burger patties and season generously with salt and pepper and set aside.
• Prep the burger buns for toasting by brushing them with butter and set aside as well.

Mushroom Duxelles

• Add 2 tbsp. of butter to a large skillet and add in the minced shallot and finely minced mushrooms.
• Cook on medium heat, stirring occasionally for 6-7 minutes or until the mushrooms are browning and start to cook down slightly.
• Add in the minced garlic, salt, pepper, and fresh thyme and stir and cook for another 1-2 minutes.
• Remove from the heat and mix in the last tablespoon of butter to create a nice texture and fold in the fresh parsley.

Blue Cheese Sauce

• Add the heavy cream, blue cheese, and worcestershire sauce to a small pot over medium-low heat.
• Whisk the mixture for 5-6 minutes until it is heated through and the cheese has incorporated well into the heavy cream and thickened slightly (there may still be small chunks of blue cheese, that's ok).

Grilling Instructions

• Grill the wagyu beef patties directly over high heat on the grill grates or use a preheated griddle to sear the burgers. Cook them to your desired level of doneness (we prefer around 135 F. internal). Once cooked, remove and set aside to rest.
• Carefully toast the buns on a indirect heat or on the griddle pan and remove and set aside.
• Place the burger patty over the bottom bun. Add a large scoop of the mushroom duxelles mixture and then pour on a the blue cheese cream sauce. Serve and enjoy!